Ingredients
Scale
- 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
Instructions
- Place the 12 eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath, peel, and halve the eggs lengthwise. Remove yolks to a bowl and arrange whites on a platter.
- Mash the yolks with mayonnaise, Dijon mustard, 1 tbsp hot honey, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth. Spoon or pipe the mixture back into the egg whites. Refrigerate until ready to top.
- Pat shrimp dry. Set up breading station: flour seasoned with salt and pepper in one bowl, beaten egg in another, panko in a third. Dredge shrimp in flour, then egg, then panko. Heat 1/2 inch vegetable oil in a skillet over medium-high heat. Fry shrimp 2 minutes per side until golden and crispy. Drain on paper towels.
- Top each deviled egg with a fried shrimp. Drizzle with additional hot honey and sprinkle with chives. Serve immediately.
Notes
For milder heat, reduce hot sauce or use regular honey mixed with chili flakes. Make-ahead tip: Prepare deviled eggs and breaded shrimp up to 4 hours ahead; fry shrimp just before serving. Use jumbo shrimp if you prefer larger topping pieces.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: American Fusion
Nutrition
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 220mg