Recipe: Chipotle Shrimp Deviled Eggs - Shawano Stock Market


Recipe: Chipotle Shrimp Deviled Eggs

Chipotle Shrimp Deviled Eggs

My brother-in-law made these DELICIOUS little devils (pun intended) on Christmas Eve! Seriously TO DIE FOR! Can’t wait to make them again for Easter!


  • 6 eggs, hard boiled
  • 1 dozen fresh shrimp, medium size
  • 1 Tbsp Chipotle Extra Virgin Olive Oil
  • 1/2 lemon, squeezed
  • 2-3 Tbsp Stonewall Kitchen Chipotle Aioli
  • 1 Tbsp sweet pickle relish
  • 1-2 tsp Urban Accents Mesa Rosa Chipotle Seasoning Blend
  • 1/4 tsp garlic powder
  • 1 Tbsp fresh dill, chopped (plus a little more for garnish)
  • Jacobsen’s Sea Salt, to taste
  • Jacobsen’s Freshly Ground Pepper, to taste


    Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.

    In the medium bowl with egg yolks, add Stonewall Kitchen Chipotle Aioli, sweet pickle relish, garlic powder, sea salt and freshly ground black pepper. Taste after each ingredient is added, adjust to your liking.

    In medium sized pan on medium/high heat, add Chipotle Extra Virgin Olive Oil. Pat shrimp dry with a paper towel, add Urban Accents Mesa Rosa Chipotle seasoning blend, stir until well coated.

    Sauté shrimp until done (if raw), or until slightly charred. Half-way through cooking, add about 1 tsp of lemon juice to shrimp.

    To plate, scoop egg mixture evenly into egg white cups (or use a piping bag for a cleaner look). Top with one sauteed shrimp.

    Garnish with a little additional sprinkle of Urban Accents Mesa Rosa Chipotle seasoning blend and a sprig of fresh dill.


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