Description
Honey Shrimp Deviled Eggs are a sweet and savory twist on the classic appetizer. Creamy yolk filling, honey-glazed shrimp, and a sprinkle of paprika make these bite-sized treats irresistible for parties, holidays, or brunch gatherings.
Ingredients
- Eggs: 12 large, hard-boiled and peeled.
- Shrimp: 12 medium-sized, deveined and peeled.
- Honey: 2 tablespoons.
- Mayonnaise: 3 tablespoons.
- Mustard: 1 teaspoon Dijon or yellow mustard.
- Paprika: ½ teaspoon, plus extra for garnish.
- Garlic Powder: ½ teaspoon.
- Lemon Juice: 1 teaspoon.
- Salt and Pepper: To taste.
- Butter: 1 tablespoon.
Instructions
Boil the Eggs
Place eggs in a pot of cold water. Bring to a boil, then simmer for 10 minutes. Transfer to an ice bath, cool, and peel.
Cook the Shrimp
Season shrimp with salt, pepper, and garlic powder. Heat butter in a skillet, cook shrimp for 2-3 minutes per side until pink. Remove and set aside.
Make the Honey Glaze
Combine honey and lemon juice in the skillet. Heat until thickened. Toss shrimp in the glaze to coat.
Prepare the Filling
Halve the eggs lengthwise and scoop out the yolks. Mash yolks with mayonnaise, mustard, paprika, salt, and pepper. Mix until smooth.
Assemble the Deviled Eggs
Pipe the yolk mixture into egg whites. Top each with a glazed shrimp. Sprinkle with paprika for garnish.
Notes
- For easy peeling, use slightly older eggs and chill them in an ice bath after boiling.
- Adjust the sweetness of the honey glaze by adding lemon juice or a pinch of cayenne for spice.
- Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes