You just have to love deviled eggs… I do!
Whether it is an appetizer, snack or lunch: I make deviled eggs quite often. And even better: the hubs is always happy to try out a new version because he also loves them as well. So what do you think of these buffalo shrimp deviled eggs for instance?
I don’t know why it took me so long to try these buffalo egg and shrimp out. I had come across them quite a few times on social media. Quite a lot of fellow food bloggers have this recipe on their blog as well.
However I never thought of making these, I would always go for the classic deviled eggs. Plain and simple. But here I am, happy that I have prepared them!
These eggs are so pretty and highly delicious!
Buffalo Shrimp Deviled Eggs
if you make deviled eggs at home, how do you make them?
Do you add extra ingredients, spices or other flavors? Or do you prefer to keep them classic and simple? It is true, sometimes it is so tempting to just add a little mayo to the yolks and some paprika. However you can spice deviled eggs up in many ways.
Google it, and you’ll find numerous versions of this delicious appetizer!
Don’t you have a bottle of buffalo sauce in your pantry?
Then just use a little dollop ketchup and a drop of hot chili sauce instead!
Do you love deviled eggs?
Then also check out my guacamole and bacon deviled eggs… Or how about my deviled eggs with ham mousse filling?
Try them out!
- 2 large eggs
- 4 large raw shrimp
- 1 tbsp Buffalo wing sauce
- 2 tsp unsalted butter
- 1 tbsp mayonnaise
- 1 tbsp fresh parsley chopped
- Old Bay seasoning
- Boil the eggs in plenty of water for 10 minutes. Then drain the eggs and put them in the fridge until cooled down fully.
- Peel the eggs and slice them in half.
- Remove the yolks and then transfer them to a small cup together with the mayonnaise, the freshly chopped parsley and a good dash of Old Bay seasoning and pepper.
- Mash the yolks well into a very creamy puree. Check the seasoning and add extra mayo, pepper or Old Bay seasoning to taste if necessary. Then place the yolk mixture in the fridge for now. Melt half of the butter in a small non-stick pan over medium heat and then add the raw shrimp.
- Quickly bake the shrimp on both sides for a minute until pink. Then add the buffalo sauce and the rest of the butter.
- Take the shrimp off the heat and stir them for a minute until the shrimp are well coated with the sauce. Fill the eggs evenly with the yolk mixture. Then top with a shrimp. Sprinkle with extra Old Bay seasoning and chives (optional). Serve.