Campeche Deviled Eggs

Campeche, on the east coast of the Gulf of Mexico,

is the largest shrimp port in the country and ships

thousands of pounds of fresh shrimp north each week.

It is also the source for the dried shrimp that is a

staple for the shrimp consommé popular throughout

the country.

6 eggs, boiled, halved, and yolks reserved

1/3 cup of mayonnaise

1 level teaspoon of Caldo de Camaron

¼ cup of boiled bay shrimp, chopped

1 dozen whole shrimp, reserved (for garnish)

1 level teaspoon of Old Bay seasonings

1 teaspoon of powdered Chipotle pepper

1 teaspoon of Smoked Paprika (for garnish)

Combine the egg yolks, mayonnaise, caldo powder, chopped shrimp,

and seasonings and blend well. Stuff egg halves and top each with

a whole shrimp and dust with paprika.

(Note: Caldo de Camaron is a powdered shrimp soup base stocked by most

Latin American or Mexican grocery stores. Knorr is the most popular brand.)



  1. Um…YUM! Obviously. that’s my comment. (Thanks Duncan)

  2. Sounds wonderful to those of us who love shrimp and deviled eggs. Gotta find that Caldo de Camaron, though.

  3. Sounds delicious!!

  4. This sounds devine!!!!

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