Introduction
If there is one appetizer that never fails to draw a crowd, it’s the classic deviled egg. But why settle for ordinary when you can serve something extraordinary? These Hot Honey Shrimp Deviled Eggs are a game-changer. We’re taking a creamy, velvety egg base and crowning it with succulent, pan-seared shrimp tossed in a spicy-sweet glaze.
This isn’t just an appetizer; it’s a conversation starter. Whether you are hosting a summer backyard bash or a sophisticated holiday soirée, these eggs bring a level of gourmet flair that is surprisingly easy to achieve at home.
Why I Love This Recipe
I am a huge fan of “surf and turf” vibes in bite-sized form. This recipe hits every flavor profile: the richness of the yolk, the tang of the Dijon and pickle juice, and that signature “kick” from the Sriracha and honey sauce. Much like this baked brie appetizer, it’s an effortless way to impress guests without spending hours in the kitchen. Plus, the visual of a perfectly glazed shrimp sitting atop a deviled egg is just stunning.
Ingredients
The Hot Honey Shrimp
- 500g Large Shrimp: Peeled and deveined.
- 1/4 cup Soy Sauce: For a deep, umami base.
- 1/4 cup Honey: The “sweet” in our spicy-sweet combo.
- 2 tbsp Rice Vinegar: Adds a necessary acidic brightness.
- 2 tbsp Sriracha: Adjust this if you want more or less heat.
- Fresh Lime Juice: To cut through the sweetness.
- 3 tbsp Minced Garlic: Don’t be shy with the garlic!
- Red Pepper Flakes (Optional): For those who like an extra burn.
- 2 tbsp Cooking Oil: For searing.
The Deviled Egg Base
- 8 Large Eggs: Hard-boiled and halved.
- 1/4 cup Mayonnaise: For creaminess.
- 1 tbsp Dill Pickle Juice: My secret ingredient for tang.
- 1/2 tbsp Dijon Mustard: Adds a sophisticated bite.
- 1/2 tsp Garlic Powder: For depth.
- 1/2 tsp Onion Powder: For savory balance.
- 1 tsp Melted Butter: This creates a luxurious, silky texture.
- Salt and Pepper: To taste.
Swaps and Notes
- The Shrimp: If you can’t find large shrimp, medium will work, though the presentation is most striking with one large shrimp per egg.
- The Heat: If Sriracha isn’t your favorite, you can swap it for a spicy buffalo sauce or even a fermented chili paste.
- The Honey: Agave nectar or maple syrup can work in a pinch, though the thickness of honey helps the glaze stick to the shrimp better.
Step-by-Step Instructions
1. The Perfect Hard-Boiled Egg
Place your eggs in a pot and cover with water. Bring to a boil, then let them cook for 13 minutes. Immediately transfer the eggs to an ice bath for 10 minutes. This “shocks” the shell, making them incredibly easy to peel. Once cooled, peel, slice in half lengthwise, and scoop the yolks into a medium bowl.
2. Prepare the Deviled Filling
Mash the yolks until fine. Add the mayonnaise, pickle juice, Dijon mustard, garlic powder, onion powder, and melted butter. Whisk or fold until completely smooth. Season with salt and pepper. Set aside (or place in a piping bag).
3. Sear the Shrimp
In a small bowl, whisk together the soy sauce, honey, rice vinegar, Sriracha, lime juice, garlic, and red pepper flakes. Heat 2 tablespoons of oil in a skillet over medium heat. Add the shrimp and cook for about 2 minutes per side until they form a “C” shape.
4. Glaze and Thicken
Pour the honey sauce over the shrimp in the skillet. Let it simmer and bubble for 1–2 minutes until the sauce reduces into a thick, sticky glaze. Remove from heat immediately so the shrimp stay tender.
5. Assemble
Pipe or spoon the yolk mixture back into the egg white halves. Place one hot honey shrimp on top of each egg. Drizzle any remaining glaze from the pan over the top for extra flavor.
Tips for Success
- Don’t Overcook the Shrimp: Shrimp cook fast! As soon as they turn opaque and curl into a “C,” they are done. A “O” shape usually means they are overcooked and rubbery.
- Use a Piping Bag: For that professional look, use a star tip on a piping bag to fill your eggs.
- Dry the Shrimp: Pat the shrimp dry with paper towels before hitting the pan to ensure a beautiful sear rather than steaming them.
Serving Suggestions and Pairings
These eggs are rich and bold, so they pair beautifully with refreshing beverages. Try serving them alongside a classic margarita to balance the spice.
If you’re hosting a larger party, these fit perfectly on a spread featuring a walking taco bar or other finger foods like totchos.
Nutritional Information (Per Serving)
Note: Estimated based on 1 egg half with 1 shrimp.
- Calories: 115 kcal
- Protein: 8g
- Carbohydrates: 4g
- Fat: 7g
- Sodium: 240mg
Storage and Leftover Tips
Deviled eggs are best enjoyed the day they are made. However, you can store them in an airtight container in the refrigerator for up to 2 days.
- Pro Tip: If making ahead, store the egg whites and the yolk filling separately (in a sealed bag) and assemble just before serving to keep the whites from getting rubbery.
More Recipes You Will Love
If you enjoyed this savory starter, check out these other crowd-pleasers:
Final Thoughts
These Hot Honey Shrimp Deviled Eggs are a testament to how a few bold ingredients can transform a classic dish into something modern and exciting. I’d love to hear how these turned out for you! Did you add extra Sriracha or keep it mild?
Drop a comment below, and don’t forget to follow Chefmaniac for more recipe inspiration!
Leave a Reply