By The Sea Devilled Eggs

  • Prep time: 5 min
  • Makes: 12 Portions
  • Cook time: 0 min

Nutritional Information

  • Calories 70
  • Fat 5 g
  • Saturated Fat 1 g
  • Cholesterol 110 mg
  • Carbohydrates 0 g
  • Fibres 0 g
  • Sugars 0
  • Protein 5 g
  • Sodium 115 mg
  • Potassium* 40 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 pouch / 264 g
EGGS2go! Omega 3 Hard Boiled Eggs
1 tbsp
Minced Red Onions
Small Cooked Shrimp or 2 oz cooked trout
1 pinch
3/4 tsp / 4 ml
Old Bay Seasoning Blend (or to taste)
1 tsp / 5 ml
lemon juice
1 tbsp
Snipped Chives and/or dill sprigs
1/4 cup
regular or light mayonnaise
1/2 tsp / 2 ml
finely grated lemon zest


  1. Halve eggs and gently scoop yolks into a bowl; mash with the back of a spoon.

  2. Blend in mayonnaise, lemon zest, lemon juice, seasoning blend and pepper until smooth. Spoon or pipe yolk mixture into egg white hollows.

  3. Top each devilled egg with 2 shrimp or a small portion of flaked trout. Arrange on a platter and garnish with red onion, chives and/or dill. Sprinkle with additional seasoning blend (if desired).


  1. Old Bay seasoning is a flavourful blend that is often used with seafood. You can find it in the spice aisle or near the seafood or sushi sections of your supermarket.

  2. To cook trout, fill a small skillet with water and add flavourings such as sliced lemons, herbs, salt and pepper to taste; bring to a simmer over medium heat. Poach a small (113 g) trout fillet for 6 to 8 minutes, turning once or until it flakes with a fork. Pat the fish dry on paper towel before flaking and using to top eggs.

  3. Alternative garnishes can include sliced smoked salmon or trout and/or small pieces of cooked crab.

This recipe was made with:

EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

Learn More

Tips: Shell Eggs

When separating eggs for meringues, have three bowls handy; one for the whites, one for the yolks and one for any that might break.

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