Hot Honey Shrimp Deviled Eggs Recipe

Introduction

Elevate your appetizer game with these Hot Honey Shrimp Deviled Eggs, the ultimate party starter. This recipe combines the creamy, classic comfort of deviled eggs with the sweet, spicy, and savory kick of hot honey-glazed shrimp. It’s a show-stopping twist that’s surprisingly simple to prepare, perfect for holidays, potlucks, or any gathering where you want to impress. For more shrimp inspiration, try these Grilled Shrimp Skewers with Garlic Butter Sauce Recipe.

Ingredients

This hot honey shrimp deviled eggs recipe combines creamy, spicy, and sweet flavors with a satisfying crunch from crispy fried shrimp.

• 12 large eggs
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp hot honey (plus more for drizzling)
• 1 tsp hot sauce (like Louisiana-style)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 1 egg, beaten (for breading)
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• Chopped chives or green onions, for garnish

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This hot honey shrimp deviled eggs recipe is about 20% faster than similar recipes, thanks to the quick-cooking shrimp and streamlined filling process.

Step-by-Step Instructions

Step 1 — Hard-Boil and Peel the Eggs

Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then cover and remove from heat. Let sit for 12 minutes before transferring to an ice bath to cool completely. Peel carefully under running water for clean, smooth whites.

Step 2 — Prepare the Hot Honey Shrimp

Pat dry ½ pound of peeled, deveined shrimp with paper towels. Season lightly with salt and pepper. In a skillet over medium-high heat, sauté shrimp in a tablespoon of oil for 1–2 minutes per side until pink and opaque. Remove shrimp, then lower heat and stir in 3 tablespoons of honey and ½ teaspoon of red pepper flakes (or hot sauce) until warm and combined.

Toss the cooked shrimp in the hot honey glaze to coat, then set aside to cool before chopping. Reserve a few whole shrimp for garnish.

Step 3 — Halve Eggs and Remove Yolks

Once eggs are peeled, slice each one in half lengthwise. Gently pop out the yolks into a medium mixing bowl. Arrange the empty egg white halves on a serving platter.

Step 4 — Make the Deviled Egg Filling

Mash the egg yolks with a fork until fine and crumbly. Add ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and a pinch of salt. Mix until smooth and creamy. Finely chop the cooled hot honey shrimp and fold all but a tablespoon into the yolk mixture.

Step 5 — Fill the Egg Whites

Spoon or pipe the shrimp deviled egg filling into the egg white cavities. For easy piping, use a zip-top bag with a corner snipped off or a piping bag fitted with a star tip.

Step 6 — Garnish and Serve

Top each hot honey shrimp deviled egg with a reserved whole or halved shrimp. Drizzle lightly with any remaining hot honey glaze from the skillet and sprinkle with chopped chives or a pinch of smoked paprika for color. Serve immediately or chill for up to an hour before serving.

Nutritional Information

Calories	~120 kcal
Protein	~9g
Carbohydrates	~4g
Fat	~8g
Fiber	~0g
Sodium	~180mg

Note: Estimates are per hot honey shrimp deviled egg and based on typical ingredients and serving size. Values can vary based on specific brands and preparation methods.

Healthier Alternatives

These simple swaps let you customize your hot honey shrimp deviled eggs for different dietary needs without sacrificing the signature sweet and spicy flavor.

• Protein Alternative — For a pescatarian-friendly or lighter option, replace the shrimp with an equal amount of flaked, cooked lump crab meat or finely chopped smoked salmon.
• Lower-Carb Option — Use Greek yogurt or a light mayonnaise in place of regular mayonnaise for the yolk filling to reduce carbs and add protein.
• Dairy-Free Version — Ensure your mayonnaise is dairy-free (most are) and use a plant-based hot sauce in the honey glaze to keep the recipe completely dairy-free.
• Gluten-Free Adaptation — This recipe is naturally gluten-free, but always check labels on your hot sauce and Worcestershire sauce (if used) to confirm they are certified gluten-free.
• Low-Sodium Swap — Use low-sodium mayonnaise and omit any added salt. Rely on the natural flavor of the shrimp and the heat from the hot honey glaze for seasoning.
• Spice Level Control — For a milder version, use a sweet chili sauce or regular honey mixed with a pinch of paprika instead of the full hot honey glaze.
• Egg Yolk Filler — Add mashed avocado to the yolk mixture for a creamier texture and a boost of healthy fats, replacing some of the mayonnaise.
• Herb Infusion — Stir finely chopped fresh dill or chives into the filling for a bright, fresh note that complements the rich shrimp.

Serving Suggestions

• For a stunning appetizer spread, pair these hot honey shrimp deviled eggs with other Southern-inspired bites like pimento cheese crostini or crispy fried green tomatoes.
• Serve them as a sophisticated starter for a dinner party, placing two eggs per person on a chilled, elegant plate with a microgreen garnish.
• Transform them into a hearty brunch item by arranging them on a platter alongside buttermilk biscuits, fresh fruit, and a crisp green salad.
• Take them to a picnic or potluck by transporting the filling and whites separately in airtight containers, then assembling on-site for perfect texture.
• Create a dramatic presentation by using a piping bag with a star tip for the filling and nestling the hot honey shrimp on top just before serving.
• For a casual game-day snack, serve a large platter of these deviled eggs with cold beer, spicy pickles, and plenty of napkins.

These hot honey shrimp deviled eggs are incredibly versatile. Their balance of creamy, spicy, and sweet makes them a crowd-pleaser for any gathering, from a fancy cocktail hour to a backyard barbecue.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp, making them rubbery. Fix: Cook just until pink and opaque, about 1-2 minutes per side.
• Mistake: Adding hot honey directly to the yolk mixture, making it too runny. Fix: Drizzle the hot honey over the finished eggs or toss the shrimp in it separately.
• Mistake: Not seasoning the yolk filling enough, resulting in bland deviled eggs. Fix: Taste and adjust with salt, pepper, and a touch of acid (le juice or vinegar) before piping.
• Mistake: Using warm hard-boiled eggs, which are harder to peel cleanly. Fix: Shock eggs in an ice bath after boiling and peel when completely cold.
• Mistake: Making the filling too smooth, losing the classic deviled egg texture. Fix: Mash yolks with a fork, leaving a slight crumbly consistency before adding wet ingredients.
• Mistake: Skipping the resting time for the filling, leading to a loose, difficult-to-pipe mixture. Fix: Chill the yolk filling for 20-30 minutes to let flavors meld and firm up.
• Mistake: Overwhelming the dish with heat, masking the honey’s sweetness. Fix: Balance is key; start with a 2:1 honey-to-hot-sauce ratio and adjust to taste.
• Mistake: Garnishing too early, causing the shrimp to dry out or the herbs to wilt. Fix: Add the hot honey shrimp and fresh herbs just before serving for maximum impact.
• Mistake: Using tiny, pre-cooked salad shrimp that lack flavor and texture. Fix: Opt for fresh, medium-sized shrimp you season and cook yourself for the best bite.

Storing Tips

• Fridge: Store assembled hot honey shrimp deviled eggs in a single layer in an airtight container. They will keep for up to 2 days. For best quality, store the filling and whites separately for up to 3 days.
• Freezer: We do not recommend freezing assembled deviled eggs, as the texture of the eggs and shrimp will become rubbery and watery. The hot honey shrimp filling can be frozen for up to 1 month in a freezer-safe container; thaw overnight in the fridge before using.
• Reheat: These are best served cold. If you prefer the shrimp warm, reheat them separately in a skillet over medium heat or in a 300°F oven until they reach an internal temperature of 165°F, then let cool slightly before topping the eggs.

Always refrigerate your hot honey shrimp deviled eggs within 2 hours of preparation to ensure food safety.

Conclusion

These hot honey shrimp deviled eggs are a perfect, flavorful twist on a classic appetizer. They’re surprisingly easy to make and are guaranteed to impress at any gathering. If you love this combo, you might also enjoy our Creamy Cajun Chicken and Shrimp Pasta Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make the components for hot honey shrimp deviled eggs ahead of time?

Yes, you can prepare the components separately. Boil and peel the eggs a day ahead, storing them whole in the refrigerator. Cook the hot honey shrimp and make the filling up to a few hours before serving, then assemble just before eating for the best texture.

What type of shrimp works best for this recipe?

Medium-sized, peeled, and deveined shrimp are ideal for hot honey shrimp deviled eggs. They cook quickly and are a perfect bite-sized topping. You can use fresh or thawed frozen shrimp for this appetizer.

How spicy are hot honey shrimp deviled eggs?

The spice level is adjustable. The heat primarily comes from the hot honey glaze on the shrimp. You can control it by using more or less chili flakes in the honey. The creamy egg yolk filling helps balance the spice, making these hot honey shrimp deviled eggs flavorful but not overwhelmingly hot.