Fried Shrimp Deviled Eggs

INGREDIENTS

• 6 large eggs, hard-boiled
• 1 teaspoon fresh chives, finely chopped
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce (adjust to taste)
• Salt and pepper to taste
• Paprika or Old Bay seasoning, for garnish

For the Fried Shrimp

• ½ lb raw shrimp (small or medium), peeled, deveined, and tails off
• 2 large eggs, whisked
• ¼ cup all-purpose flour
• 1 cup panko bread crumbs
• ½ teaspoon Kosher salt (or to taste)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• Oil for frying (canola, peanut, or vegetable oil)
• ½ cup bang bang sauce (or more if you like extra saucy shrimp)

DIRECTIONS

1. Boil the Eggs: Start by bringing a large pot of water to a rapid boil. Using a spoon, carefully lower the eggs into the boiling water. Boil the eggs for about 10 minutes. You want them to be perfectly hard-boiled with firm yolks.
2. Cool the Eggs: Once the 10 minutes are up, transfer the eggs to a bowl of ice water to cool them down. This helps stop the cooking process and makes peeling them a breeze. Let the eggs sit in the ice bath for about 5-10 minutes.
3. Peel and Slice: After they’ve cooled, peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a small bowl. Set the egg whites aside on a serving platter.
4. Mash the Yolks: Using a fork, mash the egg yolks until they’re smooth. No one wants lumpy deviled eggs, so make sure you get those yolks nice and creamy.
5. Mix the Filling: Add the chopped chives, mayonnaise, Dijon mustard, and hot sauce to the yolks. Season with salt and pepper to taste. Stir everything together until the mixture is smooth and well-combined.
6. Fill the Egg Whites: Spoon the yolk mixture into a piping bag or use a spoon to fill each egg white with the creamy filling. You want them generously filled but not overflowing.
7. Chill: Cover the deviled eggs and pop them in the fridge for at least an hour. This will allow the flavors to meld together and make them even more delicious.
8. Season the Shrimp: While the deviled eggs are chilling, pat your shrimp dry with paper towels. Season the shrimp with Kosher salt, garlic powder, onion powder, and Italian seasoning. Toss them to ensure they’re evenly coated.
9. Set Up a Dredging Station: Get three shallow bowls ready—one for the flour, one for the whisked eggs, and one for the panko bread crumbs.
10. Coat the Shrimp: First, dredge the shrimp in the flour, shaking off any excess. Then dip them into the whisked eggs, making sure they’re completely coated. Finally, roll them in the panko bread crumbs, pressing the crumbs onto the shrimp to ensure a nice, thick coating.
11. Heat the Oil: In a deep frying pan or pot, heat about 2-3 inches of oil to 350°F. You want enough oil to fully submerge the shrimp so they fry up nice and crispy.
12. Fry the Shrimp: Once the oil is hot, fry the shrimp in batches for about 1 minute per side, or until they’re golden brown and crispy. Don’t overcrowd the pan—give them space to cook evenly.
13. Drain and Coat: Remove the shrimp from the oil and let them drain on a paper towel-lined plate. While they’re still warm, toss them in bang bang sauce for that sweet, spicy kick.
14. Top the Deviled Eggs: Place one fried shrimp on top of each deviled egg. This is where that flavor combo really comes together—the crispy shrimp and the creamy deviled eggs are a match made in heaven.
15. Garnish: Finish with a sprinkle of paprika or Old Bay seasoning for that final pop of color and flavor.
16. Serve Immediately: These are best served fresh, so bring them to the table and watch your guests devour them. You won’t even need a serving tray for long—they’ll be gone before you know it!