Shrimp-Stuffed Egg Appetizers

15 12 servings, 1 appetizer (37 g) each
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12 servings, 1 appetizer (37 g) each

We ditched the yolks and filled hard-cooked eggs with a creamy blend of shrimp, celery and cucumber. They make awesome appetizers—no yolk!

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What You Need

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Make It

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  • Combine shrimp, celery and cucumber in medium bowl.
  • Mix Miracle Whip, sour cream, crushed pepper and lemon juice until blended. Add to shrimp mixture; mix lightly.
  • Spoon into egg whites.

How to Hard Cook Eggs

Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow centre with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.

How to Peel Hard-Cooked Eggs

Buy eggs ahead of time for hard cooking; very fresh eggs (less than 3 days old) are the most difficult to peel. The older the egg, the larger the air cell within and the more easily it can be peeled after cooking. Thoroughly chilling the hard-cooked eggs firms up the whites, making it easier to remove the shell. Peeling the eggs under running water also makes the job easier.


  • 12 servings, 1 appetizer (37 g) each

Nutritional Information

Serving Size 12 servings, 1 appetizer (37 g) each
Calories 70
% Daily Value
Total fat 4.5g
Saturated fat 1g
Cholesterol 125mg
Sodium 115mg
Carbohydrate 1g
Dietary fibre 0g
Sugars 1g
Protein 7g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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