- 50 minutes
- 12 eggs
- Combine shrimp and white wine vinegar and refrigerate for 30 minutes.
- In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high until eggs are hard set. Remove yolks with a spoon and place in a small bowl.
- Mash yolks with a fork and add mayonnaise, celery, Old Bay, and mustard into a smooth paste. Season mixture with salt and pepper. Fill each egg white half with about 1 tablespoon yolk mixture.
- Drain the shrimp and set them aside. Fill each egg and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a piece of shrimp and dill. Serve immediately.