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Honey-Hot-Shrimp-Deviled-Eggs

Honey Hot Shrimp Deviled Eggs

These honey hot shrimp deviled eggs combine creamy Cajun-spiced deviled eggs with juicy shrimp coated in a glossy sweet and spicy honey hot sauce. Finished with parsley, they make a flavorful seafood appetizer with a balance of creamy, savory, sweet, and spicy flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 persons
Course: Appetizer
Cuisine: American, Cajun-Inspired, Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/2 lb large shrimp, peeled and deveined
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp hot sauce
  • 1/2 tsp Cajun seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • 2 tbsp honey
  • 2 tbsp hot sauce
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • Salt, to taste

Equipment

  • Medium saucepan For boiling the eggs
  • mixing bowl For the deviled egg filling
  • Fork or potato masher For mashing the egg yolks
  • Piping bag or spoon For filling the egg whites
  • large skillet For cooking and glazing the shrimp
  • Tongs or silicone spatula

Method
 

  1. Place the eggs in a saucepan, cover with water, and bring to a boil. Cook until hard boiled, then transfer to cold water. Peel the eggs and slice them in half lengthwise.
  2. Remove the yolks and place them in a bowl. Mash with mayonnaise, Dijon mustard, 1 teaspoon hot sauce, garlic powder, a pinch of Cajun seasoning, salt, and black pepper until creamy.
  3. Spoon or pipe the creamy yolk mixture evenly into the egg white halves. Refrigerate while preparing the shrimp.
  4. Pat the shrimp dry and season with the remaining Cajun seasoning, smoked paprika, and black pepper.
  5. Melt the butter in a skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side until pink, lightly browned, and cooked through.
  6. Reduce the heat and add the honey, 2 tablespoons hot sauce, and lemon juice. Toss the shrimp until completely coated in the glossy honey hot sauce.
  7. Place a honey hot shrimp on each deviled egg. Spoon a little extra sauce over the shrimp, sprinkle with fresh parsley, and serve immediately.

Notes

Cool the hard-boiled eggs completely before peeling for easier handling.
Mash the yolk mixture until smooth and creamy before filling the egg whites.
Keep the filled deviled eggs chilled while preparing the shrimp.
Pat the shrimp dry before seasoning so they brown properly in the skillet.
Cook the shrimp only until pink and cooked through to keep them tender.
Reduce the heat before adding the honey and hot sauce so the glaze does not burn.
Assemble the deviled eggs just before serving for the best texture and presentation.