Forget what you know about deviled eggs! These deviled eggs have a real kick!
Spicy Buffalo shrimp rests atop a tangy egg for a fun appetizer!
Deviled eggs are such a classic appetizer. Think of all the potlucks, family reunions and Easter brunches that you’ve attended over the years. How many times have you seen deviled eggs at these events? See, they are as American as apple pie.
Most often deviled eggs are simple. Simple is good, don’t get me wrong. I love a good, creamy mayo/mustard based deviled with that little sprinkle of paprika as much as the next gal. I really do, but I am also a girl who loves a little spice. Sriracha, chipotles and jalapeños are some of my favorite things in the world. In fact, the last time I made deviled eggs, I spiced them up with jalapeños and guacamole.
When the Ohio Poultry Association asked me to create a deviled egg recipe to share for this year’s #OhioEggRoll, I knew my eggs would have to be spicy. What better way to spice up anything than with Buffalo sauce?
The filling has all the classic deviled egg elements, like mayo and paprika but I added tangy Greek yogurt, blue cheese and finely chopped celery. A few sauceless shrimp get chopped up and added to the egg mixture as well. This will add more shrimp flavor to the yolk as well as beef up the texture. The buffalo shrimp is simple; shrimp, butter and Buffalo sauce-nothing else is needed.
The creamy blue cheese infused egg filling and the spicy, tender shrimp make for an exciting deviled egg. These Buffalo shrimp deviled eggs will be such a hit, people will ask for them all year long.
Buffalo Shrimp Deviled Eggs
A spicy spin on a classic egg recipe!
- 12 large eggs
- 3/4 lb uncooked shrimp, peeled and deveined, divided (I used medium sized shrimp)
- 1 teaspoon olive oil
- 1 tablespoon butter, butter
- 1/4 cup Buffalo wing sauce
- 1/4 cup plain Greek yogurt
- 1/2 cup mayo
- 1 tablespoon finely chopped celery
- 1/4 cup chopped shrimp
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 cup crumbled blue cheese, divided
- 1 tablespoon fresh chives, chopped
- For the eggs: place eggs in a large saucepan. Add cold water and cover the eggs by 1 inch. Bring eggs just to a boil, cover and remove from heat. Let eggs stand for about 12 minutes. Drain eggs and rinse with cold water. Gently tap eggs on your counter and carefully peel your eggs.
- When eggs are cool, carefully cut eggs in half vertically. Scoop out yolks and place them in a bowl, gently mash with a fork and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook just until shrimp have turned pink, about 2 minutes. Remove 6-8 shrimp ( you will need enough shrimp to yield 1/4 cup chopped, the amount of shrimp will depend on the size you use) and toss remaining shrimp with melted butter and wing sauce, set aside.
- Finely chop reserved (without sauce) shrimp. Add shrimp to egg yolks along with yogurt, mayo, celery, paprika, 2 tablespoons of blue cheese and salt. Stir mixture until filling is creamy.
- Arrange egg whites on a serving platter. Spoon a generous tablespoon of yolk mixture into each egg cavity. Top filled egg with shrimp. Sprinkle remaining blue cheese over eggs and garnish with fresh chives. Serve immediately or keep refrigerated.
A few hard-boiled egg tips for you compliments of the Ohio Poultry Association:
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
- The harmless but unsightly greenish ring that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Cooking eggs in hot, not boiling, water, then cooling immediately minimizes changes of green rings.
- Don’t overcook your eggs – the whites should still have a little wiggle left in them.
To peel hard-cooked eggs, gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands.
Ohio is the #2 state in the country for egg production. I had the privilege of meeting one of Ohio’s own egg farmers as I toured Weaver Farms last year. You can read all about my experience at the farm in this Open Faced Fried Egg Sandwich post. You can also take a virtual tour of Weaver Egg Farm in this video.
Egg recipes from friends:
Roasted Red Pepper and Bacon Egg Salad, by InsideBruCrew Life: http://insidebrucrewlife.com/
Caesar Salad Dressing, by Shugary Sweets: http://www.shugarysweets.com/
Buffalo Shrimp Deviled Eggs, by Lemons for Lulu: http://www.lemonsforlulu.com/
Southwestern Deviled Eggs, by Basilmomma: http://basilmomma.com/2015/03/
Nicosia Deviled Eggs, by Jelly Toast: http://jellytoastblog.com/
Jalapeno Popper Deviled Eggs, by NeighborFood: http://neighborfoodblog.com/