Hot honey shrimp deviled eggs

Ingredients:

For the Deviled Eggs:

• 12 large eggs: Use fresh eggs for the best results.
• 1/2 cup mayonnaise: Adds creaminess to the filling.
• 2 tablespoons Dijon mustard: Provides a tangy kick.
• 1 tablespoon white vinegar: Adds acidity and brightness.
• Salt and pepper to taste: For seasoning.
• Paprika (for garnish): Adds color and a subtle smoky flavor.
• Chopped fresh parsley or chives (for garnish): For a fresh, herbal finish.

For the Hot Honey Shrimp:

• 12 large shrimp, peeled and deveined: You can also use smaller shrimp if preferred, adjusting the quantity accordingly.
• 2 tablespoons olive oil: For cooking the shrimp.
• 2 tablespoons hot honey: Store-bought or homemade (see tips for making your own).
• 1 teaspoon garlic powder: Adds depth of flavor.
• 1 teaspoon smoked paprika: Provides a smoky, slightly spicy taste.
• Salt and pepper to taste: For seasoning.
• Juice of 1/2 lemon: For a bright, fresh finish.

Instructions:

1. Prepare the Eggs:
   • Boil the eggs: Place the eggs in a large pot and cover them with cold water by at least an inch. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, remove the pot from heat, cover it with a lid, and let the eggs sit in the hot water for 10-12 minutes. This method helps ensure the yolks are fully cooked without turning greenish-gray around the edges.
   • Cool the eggs: Immediately drain the hot water from the pot and transfer the eggs to a large bowl filled with ice water. Let them cool in the ice water for at least 5 minutes. This makes the eggs easier to peel and helps prevent overcooking.
   • Peel the eggs: Gently tap each egg on a hard surface to crack the shell, then peel it off, starting at the wider end where the air pocket is usually located. If needed, rinse the eggs under cold water to remove any small shell pieces. Pat the eggs dry with a paper towel.
   • Halve the eggs: Slice each egg in half lengthwise with a sharp knife. Carefully remove the yolks and place them in a medium-sized bowl. Set the egg white halves aside on a serving platter.
2. Make the Egg Filling:
   • Mash the yolks: Use a fork to mash the yolks until they are finely crumbled. This step is important for achieving a smooth filling.
   • Add the remaining ingredients: Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until the filling is smooth and creamy. Taste and adjust the seasoning as needed. If the filling is too thick, you can add a little more mayonnaise or a splash of milk to reach your desired consistency.
   • Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves. To pipe the filling, you can use a piping bag fitted with a star tip for a decorative finish. Alternatively, fill a resealable plastic bag with the mixture, snip off a corner, and squeeze the filling into the egg whites.
3. Prepare the Hot Honey Shrimp:
   • Season the shrimp: In a bowl, toss the shrimp with olive oil, hot honey, garlic powder, smoked paprika, salt, and pepper until they are well coated. Ensure each shrimp is evenly seasoned.
   • Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer, ensuring they do not overlap. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become tough.
   • Finish with lemon juice: Squeeze the lemon juice over the cooked shrimp and toss to coat. This adds a fresh, bright flavor that complements the hot honey.
   • Cool the shrimp: Remove the shrimp from the skillet and let them cool slightly. Once cooled, you can either leave them whole or cut them into smaller pieces, depending on your preference and the size of the eggs.
4. Assemble the Deviled Eggs:
   • Top the eggs: Place a whole shrimp or a few pieces of chopped shrimp on top of each deviled egg. Ensure the shrimp are positioned nicely and securely on the yolk filling.
   • Garnish: Sprinkle a little paprika over the tops of the deviled eggs for color and flavor. Add a sprinkle of chopped fresh parsley or chives for a touch of green and a fresh taste.
5. Serve:
   • Presentation: Arrange the deviled eggs on a serving platter in an attractive pattern. If you have extra chopped parsley or chives, sprinkle some around the edges of the platter for a decorative touch.
   • Serve chilled: These deviled eggs are best served chilled. You can make them a few hours ahead of time and refrigerate them until you’re ready to serve. If transporting them, keep them cool to ensure they remain fresh and delicious.

Tips:

• Hot Honey: If you can’t find hot honey in stores, you can easily make your own by mixing 2 tablespoons of honey with a pinch of cayenne pepper or a few drops of your favorite hot sauce. Adjust the heat level to your taste.
• Shrimp Size: Depending on the size of your eggs and shrimp, you may want to cut the shrimp into smaller pieces to ensure they fit nicely on top of the eggs. Smaller pieces also make the eggs easier to eat.
• Make-Ahead: You can prepare the deviled eggs and shrimp separately ahead of time. Store the egg whites and yolk filling in the refrigerator. Cook the shrimp and let them cool, then store them separately. Assemble the deviled eggs just before serving to keep the shrimp fresh and prevent the eggs from becoming soggy.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making them even more delicious over time.

Enjoy your Hot Honey Shrimp Deviled Eggs! This creative and flavorful appetizer is sure to be a hit at any gathering, combining the creamy, tangy flavor of traditional deviled eggs with the sweet and spicy kick of hot honey shrimp.