You’ve all seen holiday deviled eggs topped with dill and paprika, but trust me, when you throw a bbq shrimp on top, people will remember your dish! Here is our Recipe for BBQ Shrimp Deviled Eggs!
These are super easy – you might just want to keep an extra dozen eggs and bag of frozen shrimp on hands from now until New Years – just in case.
I don’t have a favorite bbq spice blend to recommend, but I do think the pickles make all of the difference in deviled eggs – my favorite are Famous Dave’s signature spicy.
It’s not that difficult to take something so simple to the next level – a little added flair will make you the hit of the office party!
BBQ Shrimp Deviled Eggs
- 12 Eggs
- 1/2 cup mayo
- 3 tbs. mustard (I like to use stone ground brown mustard)
- About 1/4 c. chopped pickles or pickle relish
- Salt & pepper to taste
- 24 large cooked shrimp, tails removed
- 1 tbsp. bbq seasoning blend
- Chopped green onion to garnish
Hard boil the eggs, remove shells, cut in half and remove yolks. Place yolks in a mixing bowl and mash with a fork. Add mayo, mustard, pickles, salt and pepper. Mix until combined.
Place a skillet on the stove over high heat. Toss the shrimp in the bbq seasoning, then sear for a minute or two. Remove from heat and let them marinate in the bbq liquid from the pan until ready to assemble.
Spoon or pipe the yolk mixture back into the egg-halves. Place a shrimp onto each half, and sprinkle with chopped green onion to serve.
The eggs can be made a day ahead, just don’t put the shrimp and onion on until you’re ready to serve them.
Hope you enjoyed our Recipe for BBQ Shrimp Deviled Eggs!