Honey Hot Lemon Pepper Deviled Eggs with Fried Shrimp | Plated by Dee
Honey Hot Lemon Pepper Deviled Eggs with Fried Shrimp
25 mins prepServes 6
These Honey Hot Lemon Pepper Deviled Eggs were 🔥🔥❗️Do you eat Deviled Eggs? I have been seeing everyone on social media make these and I had to try them for myself. Please note- if you don’t want shrimp on your deviled eggs you can definitely make this recipe without them🥰
1. Boil 6 eggs on high for 20-25 minutes or to your desired time.
2. Place eggs in an ice bath for 5-10 minutes and peel them.
3. Slice them in half and remove the yolks.
4. Add in the following with the yolks: 1 tbsp Mayo, 1.5 tbsp sweet relish, 1 tsp mustard, 1 tsp Dijon mustard. Season to taste with black pepper, smoked paprika, salt, onion powder, garlic powder, and a little sugar (taste as you go).
5. Add the yolk mixture to a zip lock bag, close, cut a small hole, and fill the egg whites. Sprinkle with paprika.
6. Season XL jumbo shrimp with 1 tsp Tony Chachere’s Creole, 1 tsp Lemon Pepper, 1 tsp Black Pepper, 1 tsp Smoked Paprika, 1 tsp Onion Powder, 1 tsp Garlic Powder, and 1 tbsp hot sauce. Adjust seasonings to your preference.
7. Add one egg to the seasoned shrimp and mix well.
8. Prepare breading mix: combine 1/2 c. Cornstarch, 1/2 c. All Purpose Flour, 1 tsp Tony Chachere’s Creole Seasoning, 1 tsp Lemon Pepper, 1 tsp Black Pepper, 1 tsp Onion Powder, and 1 tsp Garlic Powder. Adjust seasonings to your preference.
9. Coat shrimp in the flour mixture and shake off excess flour before frying.
10. Fry shrimp in high heat oil (such as vegetable oil) until golden brown, frying for 2-3 minutes on each side.
11. Prepare Honey Hot Lemon Pepper Sauce: combine 1/2 c. Frank’s Red Hot Buffalo Sauce (or Nashville Hot), 5 tbsp honey, juice from 1/2 a large lemon, and 1 tsp lemon pepper. Adjust seasonings to your preference.
12. Toss fried shrimp in the sauce and add to the top of the deviled eggs.
