Buttery Deviled Eggs with Celery & Shrimp

September 16, 2026 by · Leave a Comment

Buttery Deviled Eggs with Celery & Shrimp - The secret to the world’s creamiest deviled eggs isn’t more mayo, but a little bit of softened butter. It sounds simple, but this small addition instantly transforms a classic deviled egg into a sophisticated appetizer with a luxurious filling that pairs perfectly with the zing of fresh lemon and the satisfying crunch of celery. Balanced with a spicy kick of black pepper and crowned with a tender piece of steamed or grilled shrimp, these eggs are an elegant small bite sure to impress.

The secret to the world’s creamiest deviled eggs isn’t more mayo, but a little bit of softened butter. It sounds simple, but this small addition instantly transforms a classic deviled egg into a sophisticated appetizer with a luxurious filling that pairs perfectly with the zing of fresh lemon and the satisfying crunch of celery. Balanced with a spicy kick of black pepper and crowned with a tender piece of steamed or grilled shrimp, these eggs are an elegant small bite sure to impress.

A few years ago, I read somewhere or another that adding butter to your deviled egg filling would help create a creamy, smooth texture. Basically, the fat in the butter binds with the egg yolks and the mayonnaise to create a richer, more decadent filling. I, of course, instantly decided that it was worth experimenting with. So, here we are a few years later, finally getting around to giving it a go.

Y’all, this little ingredient truly does make a difference. At least I found it did with this particular recipe. And the light, buttery flavor paired insanely well with the grilled shrimp and lemon used in these lil’ beauties. Now, will it work for every deviled egg recipe? Possibly not. It probably depends on what other ingredients you use. But I’ll definitely be experimenting with this simple add-in again.

Buttery Deviled Eggs with Celery & Shrimp - The secret to the world’s creamiest deviled eggs isn’t more mayo, but a little bit of softened butter. It sounds simple, but this small addition instantly transforms a classic deviled egg into a sophisticated appetizer with a luxurious filling that pairs perfectly with the zing of fresh lemon and the satisfying crunch of celery. Balanced with a spicy kick of black pepper and crowned with a tender piece of steamed or grilled shrimp, these eggs are an elegant small bite sure to impress.

Ingredients:

  • 6 Extra-Large Hard-Boiled Eggs
  • 1 1/2 Tablespoons Unsalted Butter, Softened
  • 1/2 Teaspoon Finely Ground Sea Salt
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1/4 Teaspoon Onion Powder
  • 1/4 Cup + 2 Tablespoons Mayonnaise (Approximately)
  • Zest of 1 Lemon (Divided)
  • 1 Teaspoon Lemon Juice
  • 2 Celery Stalks, Very Finely Minced (Divided)
  • Freshly Ground Black Pepper
  • 6 Steamed or Grilled Shrimp

Buttery Deviled Eggs with Celery & Shrimp - The secret to the world’s creamiest deviled eggs isn’t more mayo, but a little bit of softened butter. It sounds simple, but this small addition instantly transforms a classic deviled egg into a sophisticated appetizer with a luxurious filling that pairs perfectly with the zing of fresh lemon and the satisfying crunch of celery. Balanced with a spicy kick of black pepper and crowned with a tender piece of steamed or grilled shrimp, these eggs are an elegant small bite sure to impress.

Directions:

  1. Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
  2. Mash the egg yolks and softened butter with the tines of a fork.
  3. Add the salt, finely ground black pepper, and onion powder to the bowl. Stir well to combine.
  4. Add the lemon juice and 3/4 of the lemon zest. Stir well to combine.
  5. Add 1/4 cup of mayonnaise to the bowl. Stir well to combine. If needed, add the remaining 2 tablespoons of mayonnaise, one at a time, to reach the perfect deviled egg consistency. Stir well to combine.
  6. Fold 3/4 of the finely minced celery into the egg mixture.
  7. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
  8. Sprinkle each egg with a little freshly ground black pepper, then garnish with the remaining finely minced celery. Slice each shrimp in half lengthwise from head to tail. Top each deviled egg with half a shrimp, cut-side down. Garnish with the remaining lemon zest.

Buttery Deviled Eggs with Celery & Shrimp - The secret to the world’s creamiest deviled eggs isn’t more mayo, but a little bit of softened butter. It sounds simple, but this small addition instantly transforms a classic deviled egg into a sophisticated appetizer with a luxurious filling that pairs perfectly with the zing of fresh lemon and the satisfying crunch of celery. Balanced with a spicy kick of black pepper and crowned with a tender piece of steamed or grilled shrimp, these eggs are an elegant small bite sure to impress.

Suggestions:

  • CLICK HERE to see the best way to hard-boil eggs.
  • If you use salted butter for this recipe, decrease the amount of sea salt used in the deviled egg filling.
  • I usually use extra-large eggs when making deviled eggs. If you use smaller eggs, you may need to adjust the amount of mayonnaise in this recipe to keep the filling from turning runny.
  • Start with 1/4 cup of the mayonnaise. You may or may not need the additional 2 tablespoons of mayonnaise to reach the perfect deviled egg consistency. Add the mayonnaise 1 tablespoon at a time.
  • If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And if your filling is too runny, you can use the extra yolks to solve that dilemma.
  • Mince the celery very finely. You don’t want any large pieces.
  • I suggest using medium-sized shrimp for this recipe.
  • Instead of slicing the shrimp in half lengthwise, you can chop the shrimp up into small pieces if you choose.

Buttery Deviled Eggs with Celery & Shrimp - The secret to the world’s creamiest deviled eggs isn’t more mayo, but a little bit of softened butter. It sounds simple, but this small addition instantly transforms a classic deviled egg into a sophisticated appetizer with a luxurious filling that pairs perfectly with the zing of fresh lemon and the satisfying crunch of celery. Balanced with a spicy kick of black pepper and crowned with a tender piece of steamed or grilled shrimp, these eggs are an elegant small bite sure to impress.

Improvements:

  • Add a little bit of finely chopped fresh parsley or chives to the egg filling.
  • Replace the shrimp with small chunks of lobster.
  • Add a teaspoon of honey to the deviled egg filling.
  • CLICK HERE to see over 60 of our mouth-watering deviled egg recipes.

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Buttery Deviled Eggs with Celery & Shrimp

Buttery Deviled Eggs with Celery & Shrimp

Ingredients:

  • 6 Extra-Large Hard-Boiled Eggs
  • 1 1/2 Tablespoons Unsalted Butter, Softened
  • 1/2 Teaspoon Finely Ground Sea Salt
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1/4 Teaspoon Onion Powder
  • 1/4 Cup + 2 Tablespoons Mayonnaise (Approximately)
  • Zest of 1 Lemon (Divided)
  • 1 Teaspoon Lemon Juice
  • 2 Celery Stalks, Very Finely Minced (Divided)
  • Freshly Ground Black Pepper
  • 6 Steamed or Grilled Shrimp

Directions:

  1. Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
  2. Mash the egg yolks and softened butter with the tines of a fork.
  3. Add the salt, finely ground black pepper, and onion powder to the bowl. Stir well to combine.
  4. Add the lemon juice and 3/4 of the lemon zest. Stir well to combine.
  5. Add 1/4 cup of mayonnaise to the bowl. Stir well to combine. If needed, add the remaining 2 tablespoons of mayonnaise, one at a time, to reach the perfect deviled egg consistency. Stir well to combine.
  6. Fold 3/4 of the finely minced celery into the egg mixture.
  7. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
  8. Sprinkle each egg with a little freshly ground black pepper, then garnish with the remaining finely minced celery. Slice each shrimp in half lengthwise from head to tail. Top each deviled egg with half a shrimp, cut-side down. Garnish with the remaining lemon zest.
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Buttery Deviled Eggs with Celery & Shrimp - The secret to the world’s creamiest deviled eggs isn’t more mayo, but a little bit of softened butter. It sounds simple, but this small addition instantly transforms a classic deviled egg into a sophisticated appetizer with a luxurious filling that pairs perfectly with the zing of fresh lemon and the satisfying crunch of celery. Balanced with a spicy kick of black pepper and crowned with a tender piece of steamed or grilled shrimp, these eggs are an elegant small bite sure to impress.

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