Ingredients
Equipment
Method
- Place the eggs in a pot and cover with water. Boil for 10 to 12 minutes, then cool in cold water, peel, and slice in half. Remove the yolks and place them in a bowl.
- Mash the egg yolks with the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.
- Spoon or pipe the creamy yolk mixture evenly into the egg white halves.
- Pat the shrimp dry and season with paprika, garlic powder, salt, and black pepper.
- Heat the olive oil in a skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, until pink, golden, and fully cooked.
- Warm the honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Stir until smooth and combined.
- Top each deviled egg with a cooked shrimp and drizzle with the warm hot honey sauce.
- Sprinkle with fresh parsley and serve immediately.
Notes
Cool the boiled eggs completely before peeling to help keep the whites smooth and intact.
Use small or medium shrimp so each piece fits comfortably on top of an egg half.
Pat the shrimp dry before seasoning so they brown properly in the skillet.
Warm the hot honey sauce over low heat to prevent the honey from scorching.
Adjust the spice level by increasing or reducing the hot sauce and red pepper flakes.
The eggs may be boiled and filled up to 1 day ahead and refrigerated.
Cook the shrimp and prepare the hot honey close to serving time, then assemble just before serving.
Pre-cooked shrimp may be warmed briefly in a skillet with the seasonings before use.