Stuffed Eggs with Bacon & Shrimp

Here’s a variation on stuffed eggs that you may find quite savory. Leftover shrimp were sitting next to a carton of eggs in my fridge and, voila, the following recipe was born.

Certainly the addition of bacon didn’t hurt one bit, and I loved the tang of the pickle juice and tomato paste, reminding me of the flavors in a remoulade sauce, so delicious with shrimp.

They were devoured in a nano-second at a neighbor’s gathering I attended this past weekend. You will have extra stuffing, which was much appreciated served with crackers after we returned from the party.

Recipe: Stuffed Eggs with Bacon & Shrimp


  • 3 tablespoons mayonnaise
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • 2 teaspoons dill pickle juice
  • 8 large eggs, hard-boiled and peeled
  • 2 heaping tablespoons chopped cooked bacon
  • 1 cup cooked chopped shrimp
  • Chopped scallions or basil, optional garnish


  1. Whisk together mayonnaise, tomato paste, Dijon and pickle juice.
  2. Halve eggs lengthwise. Remove yolks from egg, coarsely chop and stir into dressing with bacon and shrimp. Season to taste with kosher salt and freshly ground pepper.
  3. Fill egg whites evenly with yolk mixture. Sprinkle chopped scallions or basil over top and refrigerate until ready to serve.

Number of servings (yield): 16 stuffed eggs

Time: (if the eggs are boiled, bacon is fried and shrimp are cooked) 20 minutes

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