Recipes From the Road – Deviled Eggs with Shrimp

ShrimpDeviledEggs - Whole Foods Kitchen

Serve these at your next get-together and watch guests jaws drop! Serve this to your family, showing them how much you love them! Image provided by the kitchen of Whole Foods Market where this recipe was also developed.

Whole Foods Market is a chain of organic and natural grocery stores whose goal is to help you make healthier choices in eating.  Too often, people think “healthy” and “bland” go hand in hand when it comes to the foods you eat.  Whole Foods has a database of recipes to show you just how wrong that thinking is!  This recipe, Deviled Eggs with Shrimp is just one example of the recipes they have at their site.  Healthy never tasted so good.

Whole Foods Market is located across the United States and working towards having stores in all 50 states.  They also have stores in Vancouver, Canada and London, England, as well as stores in development.  (At this time, the site doesn’t seem to have a listing of stores in the US but we found this map on another site that shows all locations.

Now, here’s the recipe for Deviled Eggs with Shrimp, including nutritional information.  Hope you enjoy it!


  • 1/2 pound (about 12) peeled, deveined medium or large shrimp
  • 6 large hard-boiled eggs, peeled and halved
  • 1/4 cup light mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon fine sea salt
  • pinch cayenne pepper
  • 2 tablespoons finely chopped dill, plus more for garnish
Bring a medium saucepan half filled with salted water to a boil. Add shrimp, cover the pot and cook just until shrimp are pink and opaque all the way through, about 3 minutes. Immediately drain shrimp and cool under cold water. Pat dry.With a small spoon, remove yolks from the eggs and place them in a food processor. Add mayonnaise, sour cream, mustard, salt, cayenne and chopped dill. Process until the mixture is very smooth, stopping frequently to scrape down the sides of the bowl. Spoon yolk mixture into egg halves, filling them until they are just a little more than level with the white (don’t mound the mixture in). Top each egg half with a shrimp and a small piece of dill. Place on a platter and serve immediately or cover and chill up to 8 hours.



  • 160 calories (80 from fat)
  • 9g total fat
  • 2g saturated fat
  • 270mg cholesterol
  • 630mg sodium
  • 2g carbohydrate (0g dietary fiber, 1g sugar)
  • 15g protein
Special Diets:

Note from the Whole Foods Kitchen: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

About Nancy Marine

I've been a travel writer since 2006 and have pretty much loved every minute of it! If there's a location you'd like to know more about, send me an e-mail at and I'll do everything I can to get it on the site for you!

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