Weight Watchers Easy Deviled Eggs With Shrimp
If you’re looking for an easy Deviled Eggs recipe then your in luck. This is a basic and delicious Shrimp Deviled Eggs recipe that is super simple to follow and will make a fantastic deviled egg platter and finger food idea for your next party.
This deviled egg recipe is a fantastic high protein food perfect for those following the Ketogenic diet and great for bariatric patients looking for high protein low carb party food ideas. These are also only 1/2 a point each on Weight Watchers plan.
Easy Deviled Eggs With Shrimp
Ingredients For Your Deviled Egg Platter
Making deviled eggs is super easy and here are all the ingredients you will need. These fantastic deviled eggs are only half a point on the Weight Watchers Plan.
- 8 eggs
- ½ cup of water
- ¼ cup of mayonnaise
- 1 teaspoon of cocktail sauce
- 3 inches of celery, minced
- 6 cooked medium shrimp, tails off and deveined, chopped
- ½ teaspoon of old bay
- paprika to garnish
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How Do You Make Deviled Eggs?
Prep the celery and shrimp on the chopping board.
Into the Instant Pot add water and place a basket in.
Add eggs, close lid, set to sealing. Set high pressure timer for 5 minutes. Once 5 minutes are done, set to quick release.
Once pressure valve drops, remove eggs and immediately place in a bowl of ice water to stop the cooking for 2 minutes.
Peel eggs, and cut in half long lengthwise. Discard shells.
Place yolk in a medium bowl and mash with a fork.
Chop the shrimp and celery into small pieces.
To the bowl with the yolk, add in the remaining ingredients, except for paprika.
Use the fork to mix all of the ingredients together until creamy.
Place the yolk mixture into a ziploc bag and snip a corner (small snip towards the end, just to create an opening the size of a pencil eraser tip).
Gently fill each cavity of the egg whites.
Garnish with paprika and serve.
Deviled Egg Platter
You now have a beautiful deviled egg platter perfect for your family or as a finger food at your next party.
Serves: 16 devilled eggs
Total Time: 20 minutes