Five years ago, Faith, Hope, Love, & Luck started with this post. Since then, we’ve certainly come a long way. There have been good times, sad times, and sometimes, just plain ol’ weird times. There have been amazing recipes, family favorite recipes, award-winning recipes, recipes that have just about brought us to tears as we made them, and even recipes that have been featured on television. Through it all though, we’ve had a blast. We’ve also managed not to kill one another. You may laugh at that, however, if you were ever to witness Brenna and me in the kitchen together, you would know just what I’m talking about. Anyway, in honor of our 5 Year Blogiversary and everyone still being alive and having all of their fingers, toes, and tails, I think it’s only fitting that we celebrate with a trashed up deviled egg. After all, I am “The Deviled Egg Queen.”
Ingredients:
- 1/2 Pound to 1 Pound Shrimp (At Least 12 Shrimp)
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Teaspoon Paprika
- Ground Sea Salt
- Ground Black Pepper
- 6 Hard-Boiled Eggs
- 1/4 Cup Mayonnaise
- 2 Tablespoons Creamy Horseradish
- 1/4 Teaspoon Freshly Ground Sea Salt
Directions:
- Place the shrimp in a small bowl with the olive oil and paprika. Add a few grinds or a pinch of sea salt and black pepper. Toss to combine.
- Allow the shrimp to rest while your grill comes to a temperature of 400 degrees.
- Thread the shrimp onto soaked wooden or metal skewers, allowing a little bit of room between each shrimp.
- Grill the shrimp a few minutes per side, or until pink and cooked through.
- Halve the hard-boiled eggs in half lengthwise and place the yolks in a small bowl.
- Mash the yolks with the tines of a fork, then mix in the mayonnaise, creamy horseradish, and 1/4-teaspoon sea salt. Stir until smooth.
- Fill the well of each egg with filling, and then top with one grilled shrimp.
Suggestions:
- You will need at least 12 shrimp for this recipe, however, I recommend making extra. A few for snacking and a few in case of a grill disaster.
- Leave a little bit of room between each shrimp on the skewers. You want them to grill, not steam.
- I used medium-size eggs in this recipe. If you use larger eggs, you may need to add a little bit more mayonnaise to the filling to get the right consistency.
- CLICK HERE to read about my favorite “How To Hard-Boil Eggs” tips and tricks.
Improvements:
- Garnish with freshly chopped chives.
- Add an extra sprinkle of salt and pepper on top of each deviled egg half before adding a shrimp.
- Sprinkle the finished eggs with a little bit of paprika.
Ingredients:
- 1/2 Pound to 1 Pound Shrimp (At Least 12 Shrimp)
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Teaspoon Paprika
- Ground Sea Salt
- Ground Black Pepper
- 6 Hard-Boiled Eggs
- 1/4 Cup Mayonnaise
- 2 Tablespoons Creamy Horseradish
- 1/4 Teaspoon Freshly Ground Sea Salt
Directions:
- Place the shrimp in a small bowl with the olive oil and paprika. Add a few grinds or a pinch of sea salt and black pepper. Toss to combine.
- Allow the shrimp to rest while your grill comes to a temperature of 400 degrees.
- Thread the shrimp onto soaked wooden or metal skewers, allowing a little bit of room between each shrimp.
- Grill the shrimp a few minutes per side, or until pink and cooked through.
- Halve the hard-boiled eggs in half lengthwise and place the yolks in a small bowl.
- Mash the yolks with the tines of a fork, then mix in the mayonnaise, creamy horseradish, and 1/4-teaspoon sea salt. Stir until smooth.
- Fill the well of each egg with filling, and then top with one grilled shrimp.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
