Not Your Grandma’s Deviled Eggs

Styling & Photography: Chef Victor Viarreal & Chef Deb Cantrell

Deviled eggs have been a staple of entertaining since Roman times (not kidding!) and so when Easter rolls around, naturally we dust off our recipe books and turn to our grandma’s classic deviled egg recipe and start planning the perfect Easter party. 

I have always loved deviled eggs, but I get tired of the same old recipe made with Dijon mustard and sprinkled with paprika. Our catering clients often request that we put a new twist on this classic favorite to not only wow their guests but also provide something familiar. If you’d really like to up your game this year for entertaining, these Shrimp, Jalapeño and Cilantro Deviled Eggs will have you saying hello to new traditions.

Shrimp, Jalapeño and Cilantro Deviled Eggs (Serves 12)


  • 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice from 1 lemon, lemon halves reserved
  • 1 tablespoon minced cilantro leaves and stems, plus more for garnish
  • 2 teaspoons finely diced jalapeño, plus more for garnish
  • 1 tablespoon finely diced radish, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 8 medium shell-on shrimp
  • Very thinly sliced jalapeño, for garnish
  • Radish triangles, for garnish
  • Whole shrimp, for garnish (optional)


  1. Place all of the egg yolks in a medium bowl. Select the best-looking egg white halves and set aside. Add 2 tablespoons mayonnaise, 2 teaspoons lemon juice, half of the cilantro, half of jalapeño, and half of radish and, using a sturdy whisk, mash until combined. Season to taste with salt and pepper.
  2. Transfer egg yolk filling to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator overnight (covered) before filling and serving.
  3. Place shrimp in a small saucepan and cover with cold water. Bring to a simmer over high heat and remove from heat. Let stand for 1 minute, then rinse shrimp under cold running water. Peel and roughly chop shrimp. Dry carefully on paper towels. In a small bowl, combine chopped shrimp, the remaining tablespoon of mayonnaise, the remaining teaspoon of lemon juice, remaining cilantro, jalapeño, and radishes, and season to taste with salt and pepper.
  4. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Place a jalapeño slice on top of each egg and top with shrimp cilantro and watermelon radish. Serve immediately.

Enjoy and Happy Easter!