Prawn Cocktail Devilled Eggs

Plate of prawn cocktail devilled eggs.

It is no secret I believe the devilled egg to be the perfectly formed party food. Usually at this time of year I go a little luxe with my Devilled Eggs Royale, made to mimic the classic breakfast dish finished with smoked salmon and a little lumpfish caviar, but this year I’ve come up with a new, wallet-friendly seafood version inspired by the retro starter that food magazines usually riff on every December as a festive starter idea: Prawn Cocktail Devilled Eggs.

Plate of devilled eggs topped with prawns and paprika.
Close up of prawn cocktail devilled eggs with lemon wedges.

The smashed yolks are flavoured with Marie Rose Sauce / Seafood Cocktail Sauce (no need to make it for a small batch or to add to the stress of holiday entertaining) because we’re British around here and still don’t quite ‘get’ the American idea of making a prawn shrimp cocktail with a spiked red sauce, enriched with cream (whatever you’ve got open) and spiked with Tabasco, lemon juice and sea salt before being piped back into the eggs and topped with a cooked king prawn, another splash of Tabasco, a sprinkling of paprika, and a sprig of fresh dill, because I don’t think the prawn cocktails traditional sliced iceburg lettuce would work very well on top of a devilled egg, do you?

Just how pretty do they look? And I used frozen prawns defrosted for another budget-friendly option.

Also as we’re talking party food (I’d pair these with a Classic Champagne Cocktail and my Mum’s Cheese Straws, by the way) you’ll be pleased to know you can easily make these ahead – just add the final flourish of dill, Tabasco and paprika at the last minute!

Devilled eggs with king prawns and Marie Rose sauce on a stoneware plate.

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Plate of prawn cocktail devilled eggs.

Prawn Cocktail Devilled Eggs

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Makes 8
  • Category: Canapes
  • Diet: Gluten Free


These easy Prawn Cocktail-inspired Devilled Eggs are made with Marie Rose Sauce, King Prawns and a dash of Tabasco for the classic starter served in bite sized form – the perfect elegant party food for the festive season!


  • 4 large eggs
  • 2 tbsp Marie Rose Sauce (also sold as seafood cocktail sauce)
  • 1 1/2 tbsp double cream (see note)
  • 1/4 tsp Tabasco, plus extra for garnishing
  • sea salt
  • fresh lemon juice
  • 8 cooked king prawns
  • dill sprigs
  • sweet smoked paprika


  1. Cook the eggs in a pan of boiling water for 10 minutes. Plunge them into a bowl of ice water to stop them from cooking and to cool them down.
  2. Peel the eggs and halve them down the middle. Remove the yolks carefully with a teaspoon and transfer them to a small bowl.
  3. Using the back of a spoon (it will make a smoother filling than if you were to use a fork) mash the yolks. Beat in the Marie Rose Sauce, the cream and the Tabasco. Season to taste with salt and lemon juice, and transfer the smooth mixture to a piping bag fitted with a star nozzle.
  4. Pipe the filling back into the eggs before topping each with a prawn – position these carefully as they can help hide less than perfect piping!
  5. Garnish each devilled egg with a dill sprig and splash a little Tabasco onto each prawn. Finish each with a sprinkling of sweet smoked paprika, and serve.


If you’ve not got double cream open but there is a pot of single cream in the fridge, use that instead!