A delightful twist on classic deviled eggs, these hot honey shrimp bites deliver a perfect balance of creamy, spicy, and sweet flavors with a delicate seafood touch. This appetizer combines Southern comfort with elegant presentation for a showstopping dish that’s surprisingly simple to make.
Recette des œufs à la diable aux crevettes et au miel piquant
4
portions20
minutes15
minutes214
kcal35
minutesLaissez l'écran de votre appareil allumé
Ingrédients
6 6 œufs
8 8 medium shrimp
3 cuillères à soupe 3 cuillères à soupe mayonnaise
1 cuillères à soupe 1 cuillères à soupe yellow mustard
1 cuillère à café 1 cuillère à café hot sauce
1/4 cuillère à café 1/4 cuillère à café paprika fumé
1/4 cuillère à café 1/4 cuillère à café ail en poudre
1/4 cuillère à café 1/4 cuillère à café sel
1/8 cuillère à café 1/8 cuillère à café poivre noir
3 cuillères à soupe 3 cuillères à soupe hot honey
2 cuillères à soupe 2 cuillères à soupe huile végétale
Chives, finely chopped for garnish
Equipement
Casserole- large bowl
- frying pan
- Bol à mélanger
- Planche à découper et couteau
- Poche à douille
Directions
- Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for exactly 12 minutes.
- Transfer eggs to an ice bath and cool completely, about 5 minutes.
- Peel the eggs carefully, then slice in half lengthwise.
- Gently remove the yolks and place them in a mixing bowl. Set the whites on a serving platter.
- Mash the egg yolks thoroughly with a fork until no large pieces remain.
- Add mayonnaise, mustard, hot sauce, smoked paprika, garlic powder, salt, and pepper to the yolks and mix until smooth and creamy.
- Transfer the mixture to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped).
- Pat shrimp dry with paper towels and season lightly with salt and pepper.
- Heat vegetable oil in a small frying pan over medium-high heat. Cook shrimp for 1-2 minutes per side until pink and just cooked through.
- Transfer cooked shrimp to a small bowl and drizzle with 1 tablespoon of your hot honey, toss to coat, and let sit for 1 minute.
- Remove shrimp from honey mixture, and slice each shrimp in half lengthwise.
- Pipe the yolk mixture into each egg white cavity.
- Place a honey-glazed shrimp half on top of each deviled egg.
- Drizzle the remaining 2 tablespoons of hot honey over the eggs, sprinkle with additional smoked paprika, and garnish with finely chopped chives.
Notes
- For a more elegant presentation, use a pair of kitchen scissors to trim the edges of the shrimp so they curve nicely over the top of each deviled egg.
