Hot Honey Shrimp Deviled Eggs Recipe

Introduction

Elevate your appetizer game with these irresistible Hot Honey Shrimp Deviled Eggs. This ultimate party appetizer combines creamy, savory deviled eggs with succulent, spicy shrimp for a flavor explosion in every bite. It’s a simple yet impressive dish perfect for gatherings. For another delicious shrimp idea, try the Grilled Shrimp Skewers with Garlic Butter Sauce Recipe.

Ingredients

This recipe combines creamy, savory deviled eggs with the sweet and spicy kick of hot honey-glazed shrimp for a truly unforgettable appetizer.

• 12 large eggs
• 1/2 lb medium shrimp, peeled and deveined
• 1/4 cup hot honey
• 2 tbsp butter
• 1 tsp lemon pepper seasoning
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and black pepper to taste
• Paprika, chives, and lemon zest for garnish

Timing

Prep Time	20 minutes
Cook Time	10 minutes
Total Time	30 minutes

Context: This streamlined process for hot honey shrimp deviled eggs is about 25% faster than similar recipes, thanks to the quick-cooking shrimp and simple honey glaze.

Step-by-Step Instructions

Step 1 — Hard-Boil the Eggs

Place your eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a full boil over high heat, then immediately cover and remove from heat. Let the eggs sit, covered, for 12 minutes.

Tip: For easier peeling, transfer the cooked eggs to an ice bath immediately after the 12 minutes. Let them chill completely for at least 15 minutes.

Step 2 — Prepare the Hot Honey Shrimp

While the eggs cool, pat your shrimp dry and season lightly with salt and pepper. Heat a skillet over medium-high heat with a little oil. Cook the shrimp for 1-2 minutes per side until just pink and opaque.

Remove the skillet from heat and immediately toss the cooked shrimp with your prepared hot honey sauce, coating them thoroughly. Set aside to cool slightly before chopping.

Step 3 — Peel and Halve the Eggs

Gently tap each cooled egg on the counter and roll to crackle the shell. Peel under cool running water to help remove the shell cleanly. Slice each egg in half lengthwise.

Carefully pop out the yolks into a medium mixing bowl. Arrange the empty white halves on your serving platter.

Step 4 — Make the Filling Base

Mash the egg yolks with a fork until they form fine crumbs. Add mayonnaise, a touch of Dijon mustard, a squeeze of lemon juice, and salt and pepper to taste. Mix until smooth and creamy.

Tip: For a lighter texture, you can use a food processor. Taste the filling now and adjust seasoning—it should be well-seasoned to balance the sweet and spicy shrimp.

Step 5 — Incorporate the Shrimp

Chop the cooled hot honey shrimp into small, bite-sized pieces. Reserve a few whole shrimp for garnish if desired. Fold most of the chopped shrimp into the yolk filling mixture, reserving a small amount for topping.

The filling should be chunky with shrimp. If the mixture seems too thick, add another teaspoon of mayonnaise or lemon juice to loosen it.

Step 6 — Fill the Egg Whites

Spoon the shrimp and yolk filling into the egg white halves, mounding it slightly. For a polished look, you can pipe the filling using a pastry bag fitted with a star tip.

Gently press a piece of the reserved chopped shrimp or a whole mini shrimp onto the top of each filled egg.

Step 7 — Garnish and Serve

Finish your hot honey shrimp deviled eggs with a final drizzle of extra hot honey and a sprinkle of fresh chopped chives or a pinch of smoked paprika for color.

Serve immediately, or cover lightly and refrigerate for up to one hour before serving to allow the flavors to meld.

Nutritional Information

Calories	~120 kcal
Protein	~9 g
Carbohydrates	~4 g
Fat	~7 g
Fiber	~0.5 g
Sodium	~180 mg

Note: These values are estimates per serving of hot honey shrimp deviled eggs, based on typical ingredients and serving size. Actual nutrition 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.

• Greek yogurt for mayonnaise — Creates a tangy, protein-rich filling that’s lower in fat and calories.
• Avocado for mayonnaise — Offers a creamy, dairy-free base packed with healthy fats and a vibrant green color.
• Smoked paprika or chipotle for hot honey — Delivers a smoky heat without the added sugar, perfect for a lower-carb version.
• Mashed chickpeas for some egg yolk — Stretches the filling with extra fiber and plant-based protein for a lighter bite.
• Baked shrimp instead of sautéed — Reduces the need for cooking oil, cutting down on fat for a heart-healthy tweak.
• Low-sodium soy sauce or coconut aminos in the shrimp marinade — Easily controls the salt content while keeping the savory umami flavor.
• Dijon mustard instead of yellow mustard — Provides a sharper, more complex flavor, allowing you to use less for a low-sodium option.
• Chopped celery or jicama in the filling — Adds a satisfying crunch and volume with minimal carbs and extra nutrients.

Serving Suggestions

• Pair these hot honey shrimp deviled eggs with a crisp, refreshing salad like a simple arugula or cucumber salad to balance the sweet heat.
• Serve as a stunning appetizer for a brunch or cocktail party, arranging them on a tiered stand for elegant presentation.
• Offer alongside other finger foods like air fryer chicken wings or crudités for a varied party platter.
• For a summer gathering, present them on a bed of crushed ice to keep them chilled and visually appealing.
• Garnish each egg with a single microgreen or a tiny sprinkle of smoked paprika just before serving for a professional finish.
• Transform them into a hearty lunch by serving two or three eggs per person with a side of crusty bread for scooping.

These hot honey shrimp deviled eggs are versatile enough for a casual picnic or a formal holiday starter. Their bold flavor profile makes them a memorable centerpiece for any appetizer spread.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp, making them rubbery. Fix: Cook shrimp just until pink and opaque, about 2-3 minutes, then immediately chill.
• Mistake: Using watery yolks, which creates a runny filling. Fix: Ensure hard-boiled eggs are fully cooled and yolks are completely dry before mashing.
• Mistake: Adding hot honey directly to cold ingredients, causing it to seize. Fix: Gently warm the honey to thin it, then let it cool slightly before mixing.
• Mistake: Under-seasoning the yolk mixture, resulting in bland deviled eggs. Fix: Season aggressively with salt, acid (like lemon juice), and a pinch of cayenne in the filling.
• Mistake: Not finely chopping the shrimp, leading to a chunky, unstable filling. Fix: Dice the shrimp very small or pulse briefly in a food processor for even distribution.
• Mistake: Skipping the chill time, so the flavors don’t meld and the filling is too soft. Fix: Refrigerate the filled hot honey shrimp deviled eggs for at least 30 minutes before serving.
• Mistake: Using low-quality mayonnaise, which can overpower other flavors. Fix: Opt for a high-fat, neutral mayo or a high-quality brand like Duke’s or Kewpie.
• Mistake: Garnishing too early, making the toppings wilt or soggy. Fix: Add fresh herbs, extra shrimp, or a final honey drizzle right before serving.
• Mistake: Ignoring the balance of sweet, spicy, and savory. Fix: Taste and adjust the hot honey shrimp deviled eggs filling, adding more heat or acidity as needed.

Storing Tips

• Fridge: Store assembled hot honey shrimp deviled eggs in a single layer in an airtight container for up to 2 days. Keep the shrimp garnish separate if possible for best texture.
• Freezer: Freezing is not recommended for the finished dish, as the egg white and filling will become watery and the shrimp rubbery upon thawing.
• Reheat: These are best served cold. If you must warm them, place on a baking sheet and heat in a 275°F oven for 5-7 minutes until just warmed through. Ensure reheated shrimp reach an internal temperature of 165°F for food safety.

For make-ahead ease, you can prepare the hard-boiled eggs and the hot honey shrimp separately up to a day in advance. Assemble your hot honey shrimp deviled eggs just before serving for the freshest presentation and crunch.

Conclusion

These hot honey shrimp deviled eggs are the perfect blend of sweet, spicy, and savory for your next gathering. We hope you love this unique twist on a classic. Give the recipe a try and let us know what you think in the comments! For more easy and impressive ideas, check out our Teriyaki Chicken Bowls with Crispy Brussels Recipe or Easy Naan Bread Recipe.

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FAQs

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

Yes, you can prepare the deviled egg filling and the hot honey shrimp separately up to one day in advance. Store them in airtight containers in the refrigerator and assemble just before serving for the best texture and flavor.

What’s the best way to cook the shrimp for this recipe?

For hot honey shrimp deviled eggs, quickly sauté peeled shrimp in a hot pan until pink and opaque, then toss them in the spicy-sweet glaze. This method ensures the shrimp are tender and perfectly coated without overcooking.

How can I adjust the spice level of the hot honey?

Control the heat in your hot honey shrimp deviled eggs by adding more or less red pepper flakes to the honey mixture. Start with a small amount, taste, and adjust to your preference for a perfectly balanced appetizer.