Crispy Shrimp Deviled Eggs Recipe
Deviled eggs - parmesan - crispy shrimp
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Ingredients
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Eggs & Filling
Crispy Shrimp
Garnish & Optional Sauce
Method
Eggs & Filling
- 1
Hard-boil the eggs
Place 8 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes. After 10 minutes, transfer eggs to an ice bath for 5–10 minutes to stop cooking and make peeling easier.
- 2
Peel and halve
Gently crack and peel the eggs. Rinse to remove shell bits. Slice each egg lengthwise and carefully remove the yolks into a mixing bowl. Arrange egg white halves on a serving platter or tray with the hollows facing up.
- 3
Make the filling
Mash the yolks with a fork until crumbly. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 2 tbs finely grated Parmesan, 1 tsp salt, 1 tsp black pepper, 1 tsp hot sauce (optional), and 1 tbsp finely chopped chives. Mix until smooth and creamy. Taste and adjust seasoning — add a touch more mayo if too dry, or a pinch more salt as needed.
- 4
Pipe or spoon the filling
Transfer filling to a piping bag fitted with a medium round or star tip (or use a zip-top bag and snip a corner). Pipe or spoon a heaping teaspoon of filling into each egg white half, mounding slightly to make room for the crispy shrimp on top.
Crispy Shrimp
- 5
Prep shrimp and coatings
Pat 12 small shrimp dry with paper towels. In a shallow bowl whisk 1 egg with 1 tbs milk. In a second bowl combine 1 tbs flour, 1 tsp cornstarch, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. In a third bowl combine 1/2 cup panko and 2 tbs grated Parmesan.
- 6
Dredge shrimp
Lightly toss each shrimp in the flour mixture to coat, shake off excess, dip into the egg wash, then press into the panko-Parmesan mixture to adhere a crunchy coating. Place coated shrimp on a plate while you heat the oil.
- 7
Fry the shrimp
Heat 1/2 cup neutral oil in a 10-inch skillet over medium-high heat until shimmering and a breadcrumb sizzles when dropped in (about 350°F if using a thermometer). Fry the shrimp in a single layer for 1–1.5 minutes per side until golden brown and cooked through (small shrimp cook quickly). Do not overcrowd; fry in two batches if needed. Transfer cooked shrimp to a paper towel-lined plate to drain and season immediately with a light pinch of salt.
- 8
Crisp in oven (optional)
If you prefer a lighter method or have space constraints, preheat oven to 425°F (220°C). Arrange coated shrimp on a parchment-lined baking sheet, spray lightly with oil, and bake 6–8 minutes, turning once, until golden and crisp.
- 9
Assembly & Garnish
- 10
Top deviled eggs with shrimp
Place one crispy shrimp atop each mounded deviled egg filling (halve shrimp if they are large so each egg gets a balanced bite). Arrange eggs on your serving platter.
- 11
Garnish and serve
Lightly dust the eggs with 1/2 tsp smoked paprika, sprinkle remaining chopped chives or parsley, and optionally drizzle 2 tsp sriracha or spicy mayo over the shrimp for heat. Serve immediately while shrimp are still warm and crunchy with lemon wedges on the side.
- 12
Make-ahead notes
You can hard-boil and peel eggs up to 2 days ahead (store whole peeled eggs in water in a sealed container in the fridge). Prepare yolk filling up to a day ahead; store covered. Fry shrimp just before serving for best texture. Assemble no more than 1 hour ahead to keep coating crispy.