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.

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!

You Might Also Enjoy

• Miso Devilled Eggs with Sriracha
• Halloween Devilled Eggs with Food Colouring Webbing
• Pesto Devilled Eggs with Parma Ham
• Mexican Prawn Cocktail with V8 Juice
• Quails Egg Canapé with Dipping Salts

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

Print Recipe

Pin Recipe

---

Description

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!

---

Ingredients

Scale 1x2x3x

• 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

---

Instructions

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.

---

Notes

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

• Pin
• Tweet
• Share