Summer is the perfect time to experiment with new flavors and ingredients, and what better way to do that than with a twist on a classic appetizer? These jerk-seasoned deviled eggs are not only a little bit spicy, but they also have a delightful sweet green tomato tanginess that will leave your taste buds dancing. Packed with a delightful Caribbean flavor, these deviled eggs are sure to be a hit at your next summer gathering.
I’ve eaten seafood and shellfish every single day for the past week, and it’s been absolutely heavenly. I’ve had flounder, mussels, clams, conch, amberjack, halibut, scallops, and tons and tons of shrimp. Sure, most of these things have been fried and not the healthiest, but I’ve sneaked in a few broiled varieties as well to give my expanding tummy an occasional break.
When Legion of Spice recently sent me a sample of their I’m A Jerk seasoning, I knew right away what I wanted to do with it. In my mind, Jerk Shrimp Deviled Eggs needed to become a thing, and the sooner the better. Thankfully the fish shops here in Corolla are abundant, so making this happen wasn’t too big of a deal. Although, beware, when you ask for one pound of shrimp, they’re going to give you two. Thankfully too many shrimp isn’t the worst problem to have.
I did learn that making deviled eggs in a house other than your own can be a bit difficult, to say the least. I had a hell of a time peeling a few of these eggs, due to the crappy light-bottomed pan they were cooked in on an electric demon stove. Really folks, if I can give one tip on how to become a better cook, my advice is to go gas. Electric belongs to the cavemen as far as I’m concerned.
The sweet green tomatoes were a last-minute addition to this recipe. B.O.B. Bob and I brought a bunch from home, and I was bound and determined to use them. They were still a little bit too sour, so I let them absorb some sugar and salt to balance out their flavor. They really made these deviled eggs pop, so whatever you do, don’t leave them out. If it’s not the right time of year for them in the area you live, or you can’t get your hands on them, try replacing them with mango, peaches, red tomatoes, or pickled red onion.
Ingredients:
Jerk Shrimp:
- 24 Shrimp, Peeled & Deveined
- 2 Tablespoons Extra Virgin Olive Oil
- 1 to 2 Tablespoons Jerk Seasoning
Sweet Green Tomato:
- 1 Large Green Tomato
- 1 Tablespoon Granulated Sugar
- Pinch of Sea Salt
Deviled Eggs:
- 12 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
Directions:
Jerk Shrimp:
- Combine shrimp, olive oil, and jerk seasoning in a large bowl; allow to sit for 15 minutes.
- Skewer shrimp onto metal or wooden skewers and then grill until cooked through but not overdone.
Sweet Green Tomato:
- Dice the green tomato into very small pieces, and then toss with the granulated sugar and sea salt in a small bowl.
- Allow to sit for 15 minutes and then drain off any liquid.
Deviled Eggs:
- Cut eggs in half lengthwise and place the yolks in a food processor.
- Add the mayonnaise and mustard and then puree until extremely smooth.
- Place the egg mixture into a large Ziploc bag, snip off the end, and then pipe the filling into the eggs.
- Place a shrimp on top of each deviled egg and then garnish with sweet green tomato.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I used Legion of Spice’s I’m A Jerk seasoning for this recipe. With other jerk seasonings, you may have to adjust the amount of seasoning used due to sodium. You can always add salt, however, you can’t take it away. (Sadly, this seasoning mix is no longer available.)
- Sample the jerk seasoning you are using for this recipe and then decide on how much you want to add to the shrimp. Some jerk seasonings are spicier than others or have way more salt than others.
- Use this Brown Sugar Caribbean Jerk Seasoning to make these deviled eggs.
- I usually use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if you’re filling is too runny, you can use the extra yolks to solve that dilemma.
Improvements:
- Add finely diced chives or spring onions to the deviled egg filling.
- If green tomatoes are not available to you, consider replacing them with mango, peaches, red tomatoes, or pickled red onions.
- CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.
Ingredients:
- 24 Shrimp, Peeled & Deveined
- 2 Tablespoons Extra Virgin Olive Oil
- 1 to 2 Tablespoons Jerk Seasoning
- 1 Large Green Tomato
- 1 Tablespoon Granulated Sugar
- Pinch of Sea Salt
- 12 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
Directions:
- Combine shrimp, olive oil, and jerk seasoning in a large bowl; allow to sit for 15 minutes.
- Skewer shrimp onto metal or wooden skewers and then grill until cooked through but not overdone.
- Dice the green tomato into very small pieces, and then toss with the granulated sugar and sea salt in a small bowl.
- Allow to sit for 15 minutes and then drain off any liquid.
- Cut eggs in half lengthwise and place the yolks in a food processor.
- Add the mayonnaise and mustard and then puree until extremely smooth.
- Place the egg mixture into a large Ziploc bag, snip off the end, and then pipe the filling into the eggs.
- Place a shrimp on top of each deviled egg and then garnish with sweet green tomato.
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.
Creamy Horseradish Grilled Shrimp Deviled Eggs
Honey-Barbecue Shrimp Deviled Eggs
5 Ingredient Barbecue Deviled Eggs
Make these Jerk Shrimp & Sweet Green Tomato Deviled Eggs with this Brown Sugar Caribbean Jerk Seasoning. Crafted with the perfect blend of spices and the subtle sweetness of brown sugar, this homemade jerk seasoning is a lovely way to add a slightly sweet flavorful Caribbean spice profile to your everyday recipes. The amazing versatility of this seasoning mix is what makes it so special. It can be used to grill chicken, shrimp, or fish, however, it can also enhance the flavor of rotisserie chicken salad, roasted vegetables, and even deviled eggs. Don’t be afraid to experiment and get creative with this easy-to-make Caribbean seasoning. CLICK HERE for the recipe
This “Jerk Shrimp Sweet Green Tomato Deviled Eggs” recipe has been featured by Eggland’s Best. CLICK HERE to see the recipe.
