- Begin by hard boiling the eggs. Place eggs in a pot of cold water, bring to a boil, then cover and remove from heat. Let them sit for about 12 minutes. Afterward, place them in ice water to cool before peeling.
- For the shrimp, heat olive oil in a pan over medium heat. Season the shrimp with salt and pepper, then sauté until pink and cooked through, approximately 2-3 minutes per side. Set aside to cool.
- Prepare the hot honey by gently warming the honey and mixing in the hot sauce. Adjust the heat level according to your preference. Set aside to cool.
- Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy.
Assembling the Deviled Eggs
- Place the creamy yolk mixture into a piping bag fitted with a star tip (or simply use a spoon).
- Pipe the filling evenly back into the egg white halves.
- Cut the cooked shrimp into two or three pieces, depending on their size, and place a piece on each egg.
- Drizzle each egg with the prepared hot honey.
- Garnish with a sprinkle of paprika and fresh chives or parsley for an extra touch of color and flavor.
These Hot Honey Shrimp Deviled Eggs are not only a feast for the eyes but also a tantalizing treat for the taste buds. The combination of creamy, spicy, and sweet with a touch of seafood elegance makes them a must-try for any special occasion.
Would you like to continue exploring additional serving suggestions, variations on this recipe, or perhaps dive into the best practices for making deviled eggs in general?