Honey-Barbecue Shrimp Deviled Eggs

Just when you think a deviled egg couldn’t possibly get any more delicious, these Honey-Barbecue Shrimp Deviled Eggs come along. They’re slightly sweet, tangy, and zesty, all while still remaining insanely creamy. Adding honey-barbecue basted shrimp to deviled eggs definitely makes them almost sinful.

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?

Ingredients:

Shrimp:

• 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

Basting Sauce:

• 1 Tablespoon Barbecue Sauce
• 1 Tablespoon Honey

Deviled Eggs:

• 12 Extra-Large Hard-Boiled Eggs
• 1/3 of a Cup + 2 Tablespoons Mayonnaise
• 2 Tablespoons Barbecue Sauce
• Chopped Chives

Directions:

Shrimp:

1. Preheat a grill to 350 degrees.
2. Stir all of the shrimp ingredients together in a large bowl. Allow the shrimp to rest at room temperature for 15 minutes.
3. Place the shrimp on metal or wooden skewers.

Basting Sauce:

1. In a small bowl, combine the basting sauce ingredients.
2. Place the shrimp on the grill, baste the side facing up, close the lid, and grill for 3 minutes.
3. Flip the skewers over, baste the shrimp, and grill for another 3 minutes, or until cooked through.
4. Remove the shrimp from the grill and immediately remove them from their skewers.
5. Allow the shrimp to cool to room temperature.

Deviled Eggs:

1. 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.
2. Place the filling in a large plastic bag, snip off the corner, and then pipe the mixture into the well of each egg.
3. Top each egg with a grilled shrimp and garnish with chopped chives.

Suggestions:

• If you are using wooden skewers, make sure to soak them in water beforehand to help prevent them from burning.
• To prevent the shrimp from sticking to the grill, brush the grill grates with canola oil before placing the shrimp on the grill.
• HERE is my fool-proof method for How to Hard-Boil Eggs.
• You may need less mayonnaise and barbecue sauce for the egg filling if you use smaller-sized 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 thickness of the honey, place it in a microwave for 15 seconds to help thin it out.

Improvements:

• Top each shrimp with crumbled bacon.
• Drizzle with additional barbecue sauce right before serving.
• CLICK HERE to see all of our many other amazing deviled egg recipes.

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Yum

Honey-Barbecue Shrimp Deviled Eggs

Ingredients:

Shrimp:
• 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
Basting Sauce:
• 1 Tablespoon Barbecue Sauce
• 1 Tablespoon Honey
Deviled Eggs:
• 12 Extra-Large Hard-Boiled Eggs
• 1/3 of a Cup + 2 Tablespoons Mayonnaise
• 2 Tablespoons Barbecue Sauce
• Chopped Chives

Directions:

Shrimp:
1. Preheat a grill to 350 degrees.
2. Stir all of the shrimp ingredients together in a large bowl. Allow the shrimp to rest at room temperature for 15 minutes.
3. Place the shrimp on metal or wooden skewers.
Basting Sauce:
4. In a small bowl, combine the basting sauce ingredients.
5. Place the shrimp on the grill, baste the side facing up, close the lid, and grill for 3 minutes.
6. Flip the skewers over, baste the shrimp, and grill for another 3 minutes, or until cooked through.
7. Remove the shrimp from the grill and immediately remove them from their skewers.
8. Allow the shrimp to cool to room temperature.
Deviled Eggs:
9. 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.
10. Place the filling in a large plastic bag, snip off the corner, and then pipe the mixture into the well of each egg.
11. Top each egg with a grilled shrimp and garnish with chopped chives.

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