The three-year Faith, Hope, Love, & Luck blogiversary week is sadly coming to an end. While I didn’t receive flowers, gifts, a new car, or even a “Hey Mommy, Happy Blogiversary!” from Brenna, I did have many of you send warm wishes and express how much you enjoy seeing my recipes and reading about what I have to say on what may sometimes seem like totally random subjects. Y’all are super-duper amazing awesome and make this completely worthwhile. Cheers to another three years of this shit. Sláinte.
It’s pretty much been proven that in my world, a celebration has to include deviled eggs. Hell, even Eggland’s Best, one of my favorite brands, took the time to wish me a happy day on Wednesday. Do y’all have any idea how freaking great that felt? Pretty gosh darn incredible. So with that in mind, I decided that I just had to end this celebratory week with deviled eggs. Deviled eggs with shrimp, barbecue sauce, chives, honey, and oh-my-my, just all around yummy in my tummy goodness. Who wants to come to the deviled egg party and help me celebrate?
- 1 Pound Large Shrimp, Peeled & Deveined
- 2 Tablespoons Barbecue Sauce
- 2 Tablespoons Honey
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- 1 Tablespoon Barbecue Sauce
- 1 Tablespoon Honey
- 12 Hard-Boiled Eggs
- 1/3 Cup + 2 Tablespoons Mayonnaise
- 2 Tablespoons Barbecue Sauce
- Chopped Chives
- Preheat a grill to 350 degrees.
- Stir all of the shrimp ingredients together in a large bowl. Allow to rest at room temperature for 15 minutes.
- Place the shrimp on metal or wooden skewers.
- In a small bowl, combine the basting sauce ingredients.
- Place the shrimp on the grill, baste the side facing up, close the lid, and grill for 3 minutes.
- Flip the skewers over, baste the shrimp, and grill for another 3 minutes.
- Remove the shrimp from the grill and immediately remove them from their skewers.
- Allow to cool to room temperature.
- Slice each hard-boiled egg in half lengthwise and place the yolks into a food processor with the mayonnaise and barbecue sauce; puree until smooth. Add additional mayonnaise or barbecue sauce if needed to reach desired consistency.
- Place the filling in a large plastic bag, snip off the corner, and then pipe the mixture into the well of each egg.
- Top each egg with a grilled shrimp and garnish with chopped chives.
- To prevent the shrimp from sticking to the grill, brush the grill grates with canola oil before placing the shrimp on to cook.
- HERE is my fool-proof method for How to Hard-Boil Eggs.
- Use a thick barbecue sauce for this recipe. Watery versions will not adhere to the shrimp and you will lose flavor.
- If the basting sauce is too thick due to the honey, place it in a microwave for 15 seconds.
- Top each shrimp with crumbled bacon.
- Drizzle with additional barbecue sauce right before serving.
- Use a Porcelain Egg Platter to serve your deviled eggs.
*Some affiliate links can be found in this post.
I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.