Food of the Philippines: Prawn-stuffed devilled eggs

shrimp stuffed eggs
Amazing Prawn Stuffed Deviled Eggs Recipe

These shrimp stuffed devilled eggs are easy to put together and take just a little more time than other similar recipes. The extra time is due to the onion and pepper mixture needing cooling time. You can substitute the prawns/shrimps for crab, crawfish, lobster or whatever is available:


  • 8 large eggs
  • 2 tablespoons butter
  • 1/2 small onion, finely diced
  • 1/2 stalk celery, finely diced
  • 1 small jalapeno, finely diced
  • 1/2 small poblano, seeded and finely diced
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon paprika
  • salt & pepper
  • 1/2 pound prawns (16 whole pieces reserved, the remainder roughly chopped)
  • 2 teaspoons fresh chives, minced
  • 1 tablespoon fresh lemon juice (1/2 lemon)
  • 3 tablespoons mayonnaise
  • 1 tablespoon Creole mustard


Place eggs in a saucepan and cover  with cold water, not too deep – Place on burner on high heat –  Once they start to boil turn on the timer to 3 minutes
When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes – When 8 minutes are up, take to sink and run cold water over them for about a minute – let soak a bit to cool off – Once eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites – Set both aside

In a large skillet – melt butter over low heat – add onions, celery, jalapenos, poblanos, and spices – Season with salt & pepper  Cook for 4 minutes to sweat the vegetables- Add the prawns and cook for another 5 minutes – Let the mixture cool


Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher – Add the lemon juice, mayonnaise and mustard and mix together –  Fold in the cooled prawn mixture

Spoon the prawn mixture into the cooked whites – Transfer to a serving platter and sprinkle with chives and top each with a prawn tail, it adds a divine look of professionalism. Enjoy!