If you’re looking for a refined, fresh appetizer that screams “party”, these stuffed eggs with shrimp are the perfect choice.
We often see them prepared with mayonnaise, but in my version, I chose to use fresh spreadable cheese: the result is a velvety cream that enhances the delicate flavor of the shellfish without overshadowing it.
They are perfect for a special occasion or a summer buffet, beautiful to look at and even tastier to enjoy, and if I’m being honest, I often gladly prepare them for Easter and New Year’s appetizers, do you also always make stuffed eggs for the holidays?
Let’s now, as always, go right below the photo to discover how to prepare the stuffed eggs with shrimp, but first, look below at the other recipes I’ve selected for you 😉
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for the Stuffed Eggs with Shrimp
- 4 eggs (large)
- 20 shrimp (cleaned and cooked)
- 4.2 oz fresh spreadable cheese (like Philadelphia or robiola)
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- to taste black pepper
- 1.41 oz arugula (optional, for the serving plate)
Preparation of the Stuffed Eggs with Shrimp
1. Cooking the eggs: Start by placing the eggs in a saucepan with cold water. Once boiling, count 8 minutes for perfectly hard-boiled eggs (you can check my specific guide on [how to cook hard-boiled eggs]).
Once ready, cool them immediately under running water and peel them carefully.
2. Cleaning the shrimp: This is the most important step! Rinse the shrimp under fresh water. Remove the head, shell, and tail.
With a small knife or a toothpick, slightly cut the back and extract the black vein (the intestine), which would otherwise give a bitter taste and sandy texture.
3. Quick cooking: Sauté the shrimp in a non-stick pan with a drizzle of oil for just 2-3 minutes. They should turn opaque and pink while remaining tender. Lightly salt them and let them cool.
Set aside 10 (the most beautiful ones) for the final decoration.
4. Preparing the cream: Cut the eggs in half, remove the yolks, and place them in a blender.
Add the remaining 10 shrimp cut into pieces, the spreadable cheese, a pinch of salt, and a dash of black pepper.
5. Blending: Blend everything until smooth and homogeneous. If the cream turns out too thick, you can add a drizzle of extra virgin olive oil.
6. Filling and Decoration: Transfer the cream into a piping bag and fill the egg halves.
Finish each half by carefully placing 3 shrimp on top (as I did, for a truly spectacular effect!)
7. Serving: Arrange the eggs on a bed of fresh arugula and finish with a final touch of freshly ground black pepper.
Storage of Stuffed Eggs with Shrimp
Stuffed eggs with shrimp are a dish that expresses the maximum freshness when freshly prepared.
In the fridge: You can store them for a maximum of 12-18 hours in a well-sealed airtight container.
My advice: If possible, prepare the cream and clean the shrimp in advance, but assemble the dish and add the final decoration only an hour before serving. This will prevent the shrimp on top from drying out too much.
Tips and Variants
The touch of oil: When sautéing the shrimp in a pan, you can deglaze with a tablespoon of brandy or dry white wine; it will give them a more intense aroma that will match the cheese’s delicacy perfectly.
The cream’s texture: If you want an even fluffier mousse, work the spreadable cheese with a hand whisk for a minute before combining it with the yolks and shrimp in the blender.
Fresh vs frozen shrimp: If you use fresh ones, don’t throw away the heads! You can use them to prepare a quick broth to freeze and use for a future risotto.
Fresh vs frozen shrimp: If you use fresh ones, don’t throw away the heads! You can use them to prepare a quick broth to freeze and use for a future risotto.
“Light” Pink Sauce: If you love the classic taste of the ’80s, add a teaspoon of tomato paste or ketchup and a drop of Worcestershire sauce to the cream. You’ll get the pink sauce color without the heaviness of mayonnaise.
Citrus Note: Add some finely grated lemon zest on top of the decorative shrimp: it cleans the palate and makes the dish highly fragrant.
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FAQ (Questions and Answers)
Can I use frozen shrimp?
Of course, just make sure to let them thaw properly and pat them dry with paper towels before cooking, so they don’t release too much water into the cream.
Why does the yolk have a greenish ring?
This happens when eggs are cooked for too long. To avoid this unsightly appearance and keep the yolk bright yellow, follow the exact timing in my hard-boiled egg guide (usually 8-9 minutes from boiling).
How far in advance can I fill the eggs?
The ideal is to fill them no more than 2-3 hours before serving. If done too early, the egg white may start to release moisture, and the filling could form a dark film on the surface.
