Deviled Eggs are one of my favorite low-carb snacks, and these Shrimp Deviled Eggs will be a hit with anyone who loves sushi! Or use Dijon Mustard if you’re not a fan of spicy Wasabi.

PIN Shrimp Deviled Eggs to try them later!

I can tell Easter is coming, partly because of all the people finding my post about Perfect Hard-Boiled Eggs. That post has a lot of ideas for using the boiled eggs that so many people have in the fridge after Easter.

But there’s no doubt that my number one favorite thing to make with hard-cooked eggs is deviled eggs, and these Shrimp Deviled Eggs are really amazing. I love the touch of wasabi here, but you can definitely use Dijon if you’re not a wasabi fan or don’t want to buy it for one recipe. And go ahead and use more shrimp too if you’re making this for a special occasion!

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What ingredients do you need?

• eggs (use eggs at least a week old if possible)
• wasabi paste (affiliate link), or use Dijon Mustard if you’re not a wasabi fan
• small frozen shrimp, thawed
• green onions
• mayo
• salt

Why is Wasabi good in the Shrimp Deviled Eggs?

Wasabi is a type of Japanese horseradish that’s commonly served in Sushi restaurants to mix into the soy sauce before you dip your sushi into it. The spicy sharp taste of Wasabi is perfect in small amounts when it’s eaten with all kinds of seafood. But you can also replace the Wasabi with a small amount of Dijon Mustard for this recipe if you’re not a Wasabi fan or don’t want to buy it.

Want more tasty ideas for deviled eggs?

Deviled eggs are one of my very favorite thing to make with hard-cooked eggs, and I shared all of My BEST Deviled Eggs in one post. And if you’re a big deviled egg fan like I am, that recipe collection also has lots and lots of ideas for deviled eggs from other blogs around the web.

How to Make Shrimp Deviled Eggs:

(Scroll down for complete recipe with nutritional information.)

1. If you’re planning to make hard-boiled eggs, I hope you’ve had them in the fridge for a few days, because eggs that are at least a week old are much easier to peel. Even when I use my method for perfect hard-boiled eggs, I usually manage to mangle at least one egg, but I like extra yolks in my hard-boiled eggs, so it all works out. 
2. The first photos shows the eggs when I started this recipe.
3. Wasabi is a type of spicy Japanese horseradish, commonly served with sushi. The wasabi sold in the U.S. is often just a mix of horseradish, mustard, and green food coloring, and for this recipe I used the wasabi powder you mix with water. If you have wasabi in a tube, I think it would be better, but you might use a bit less. If you don’t have wasabi, or aren’t a fan, use Dijon mustard instead.
4. I used small frozen shrimp, which thawed quickly while I was boiling and peeling the eggs. You can use canned shrimp, but I’d rinse the shrimp to make them less salty.
5. It’s hard to tell in the photo, but I thinly sliced the green ends of four green onions, then I chopped about 2/3 of them to make 2 T finely minced green onions. I used the rest of the sliced onions as garnish. I love green onions, so use less than this if you’re not as fond of them.
6. I used 6 boiled egg yolks to make 10 deviled egg halves, throwing away the two egg white halves that were the most mangled! I don’t like lumpy deviled eggs, so I always mash the yolks finely with a fork before I add anything else.
7. Next I put 3 T mayo in a small dish and mixed in wasabi paste until it tasted about right to me. (For me that was 2 tsp. wasabi paste, but I’d start with a small amount and taste it.)
8. Then I mixed the wasabi mayo, chopped shrimp, 2 T finely minced green onion, and a tiny amount of Vege-Sal into the mashed egg yolks.
9. I’m not a cake decorator, so I don’t have a piping bag. What I do is transfer the egg yolk mixture to a small size Ziploc bag, then cut off one corner and squeeze the egg yolk mixture into the egg white halves through that corner. This is so easy, and much less messy than trying to fill the eggs with a spoon.
10. Serve Shrimp Deviled Eggs garnished with the thinly-sliced green onions and enjoy!

More Recipes using hard boiled eggs:

If you have a lot of hard-boiled eggs, and you’d like to make something besides deviled eggs with your hard-boiled eggs, check out my post with Low-Carb and Keto Recipes using Hard-Boiled Eggs!

Ingredients

• 6 eggs (use eggs at least a week old if possible)
• 2 tsp. wasabi paste, use more or less to taste (I used 2 tsp. wasabi powder mixed with 4 tsp. water)
• 1/2 cup small frozen shrimp, thawed
• 4 green onions, green end thinly sliced (save white ends for another use)
• 3 T mayo
• pinch of salt

Instructions

1. Remove eggs from refrigerator and put in warm water so eggs come to room temperature, then boil the eggs, following instructions for Perfect Hard-Boiled Eggs.
2. Cool eggs in cold water with ice cubes, then peel and cut in half.
3. Remove egg yolks and put in bowl.
4. While eggs boil, first thinly slice green onions, then finely mince about 2 T of them, leaving the rest for garnishing the finished eggs.
5. Check to see if shrimp is thawed (you can microwave on low for a few seconds if needed.)
6. Finely chop shrimp.
7. Put 3 T mayo into a small bowl, then mix in wasabi paste, a small amount at a time, tasting after each addition, until it is as spicy as you’d like it. (You can substitute Dijon for the wasabi if you prefer.)
8. In a larger bowl, mash egg yolks with a fork.
9. Then mix 2 T finely minced green onions, chopped shrimp, mayo-wasabi mixture, and  Vege-Sal or salt into mashed egg yolks.
10. Discard 2 egg white halves (I nearly always have at least one egg that gets mangled!) then arrange the other egg white halves on a cutting board so they’re ready to be filled.
11. Use a rubber scraper to transfer the egg yolk mixture to a small plastic bag or piping bag. Cut off the tip of one corner if using plastic bag, then squeeze the egg yolk mixture into the egg white halves, until all the mixture is used.
12. Garnish each egg with some of the thinly sliced green onions, and serve.

Notes

Eggs will stay good for a day or two in the refrigerator.

Try This Next Grandma Denny’s Homemade Ranch Dip

Serving size for nutritional information is two deviled egg halves per serving.

Recipe created by Kalyn.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving:
Calories: 171Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 257mgSodium: 393mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 11g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Shrimp Deviled Eggs are a great choice for any phase of the original South Beach Diet, or any other low-carb eating plan. South Beach would recommend light mayo but other plans will prefer full-fat, so take your choice on that!

Find More Recipes Like This One:
Use Appetizers to find more recipes for deviled eggs. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, or on Instagram to see all the good recipes I’m sharing there.

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Grandma Denny’s Homemade Ranch Dip

My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!

PIN Grandma Denny’s Homemade Ranch Dip to try it later!

My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.

This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because  now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.

Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.

Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this dip with onion powder?

I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.

Can you make this homemade ranch dip with Greek Yogurt?

I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)

Want a version of ranch dip with more texture?

You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.

How to Make Grandma Denny’s Homemade Ranch Dip:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
2. Grate a small amount of raw onion into a bowl.  (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
3. Add mayo and sour cream to bowl.
4. Then add Beau Monde Seasoning and dried dill weed (affiliate link).
5. Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
6. Let the dip chill in the refrigerator for at least an hour or two for best flavor.
7. Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
8. This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
9. I tested this out on my friend Robin and she gave it two thumbs up!

More Tasty Vegetable Dips You Might Like:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

• 1 cup sour cream (see notes)
• 1 cup mayo (see notes)
• 1 tsp. grated onion
• 2 tsp. dried dill weed
• 2 tsp. Beau Monde Seasoning (see notes)

Instructions

1. Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
2. Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
3. Chill an hour or so before serving.

 

Popular Recipe Spicy Bacon-Wrapped Chicken Bites

Notes

I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.

My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.

This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.

Recipe from my Grandma Denny, who was a wonderful cook!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach. 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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