Smoked Chipotle Shrimp Deviled Eggs have smoked chipotle dusted shrimp and smoked eggs combined with mayonnaise and a delicious barbecue mustard sauce

These will FLY off the table at your next backyard barbecue.





You remember I told you yesterday that we have a smoker, right? Well, you can see it put to good use in this recipe. That golden color on those eggs means extra delicious smoky flavor you can only imagine. If you have not smoked eggs, I highly recommend it. They’re oh so scrumptious.



I don’t know how I came to see smoked deviled eggs. I was probably doing a Pinterest search for different deviled egg recipes, because I have a deviled egg event next Sunday. I really should plan these events better. Last Sunday was cooking out, this week it’s #BBQWeek, and then next Sunday it’s deviled eggs.







See what I mean? Poor planning. Or maybe it’s good planning because it’s a week plus of summertime recipes to serve at your cookout or backyard party. Or, if you’re seeing the commercials, front year party! We can’t do that because our front yard is a street. We could totally do a back-deck party because there’s no back yard. It’s a driveway and a garage.


Yes, I know I am totally scattered brained right about now.


So, these eggs were really frustrating me. And I’m going to tell you why. I thought I would have overcooked yolks. You know those green rimmed things that just don’t look pretty? For some reason, I was almost positive if I cooked the yolks thoroughly that I would have those gross things staring at me.







This lead me down the path of a 5-minute egg. I knew the yolk wouldn’t be cooked through and would make sure the smoked eggs would not have over cooked yolks.


However, have you ever tried to fully peel a 5-minute egg? Don’t.


I went through an embarrassingly large amount trying to do that. They would completely split open and yolk would run everywhere. So, I said f – I mean screw it and cooked eggs the way I usually do. That’s start a pot of water and as soon as it boils to carefully drop the eggs in the water. Then you set a timer for 10 minutes, drain and let them sit in cold water.







Except I didn’t let them sit as long as normal in the cold water. This made them easier to peel and hopefully prevent that green ringed eye staring at me when I cut the eggs in half. Since I’d never smoked eggs before, I was flying by the seat of my pants on this one. There’s recipes out there for them and I only looked to see an ballpark amount of time for them to smoke.



There I was with my peeled eggs and a 6 cup muffin tin to hold them. I mean, I didn’t want them to sit on the rack and get lines on them. So, I grabbed that little muffin tin, put my eggs in there, and place them in the smoker. I was so excited! I couldn’t wait for the 30 minutes to be up!






Low and behold, after 30 minutes the eggs had this golden color to them.


While I was at it, and had the smoker going for ribs, I put another batch of eggs in there for Sunday’s recipe and put the shrimp in there for these eggs. Holy smoke. Pun intended. Those shrimp! Lord almighty they are IRRESISTIBLE! Like, I seriously cannot stop eating them.  The shrimp make these deviled eggs spicy good.







I’m going to have to smoke shrimp every time we have the smoker going! Because well, it doesn’t make sense to have the smoker going just for shrimp. They take like 20 minutes to cook. It takes longer to get the smoke going than it does to cook them.


What do smoked eggs taste like?


Well, sort of like what you’d expect. They have this rich smoky flavor. The surprising thing for me was the texture. The outside of the egg, you know the golden part, is sort of rubbery. I know. That doesn’t sound very appetizer. But it’s a texture thing. And it’s just the very outer shell of the egg. Once you cut past that you can see that the inside is still tender like you’d expect from a hard boiled egg.







I sliced my eggs the short way because some of them were on the sides in the muffin tin. It made slicing them the normal way not an option. Of course, when you slice them short ways, you have to take a sliver off the bottom so they stand up right. This gives the perfect side and vessel for an extra shrimp to sit on top. And since they’re irresistible you’ll want every excuse you can to eat them.



These smoked  chipotle shrimp deviled eggs are outragous deviled eggs!  All that smoky and spicy flavor makes these the most delicious deviled eggs I’ve ever eaten.  And I’ve had a TON of deviled eggs.  



Not to worry if you don’t have a smoker.  Grab a few of those aluminum loaf pans, fill them with some chips, and set them on your grill to heat up.  Just make sure the temperature is about 225 to 250.  Any higher than that and you’ll have to adjust your timing to smoke the eggs.






Smoked Chipotle Shrimp Deviled Eggs Yield: 5 Cook Time: 27 minutes Total Time: 27 minutes
These will FLY off the table at your next backyard barbecue.
Print Ingredients 5 large eggs 12 ounces medium shrimp 1/2 teaspoon chipotle chili powder 3 tablespoons mayonnaise 2 tablespoons sweet & smokey barbecue mustard dipping sauce (I used French's) salt and pepper to taste Instructions Preheat your smoker to 225 F. Bring a medium saucepan of water to a boil. Carefully add the eggs and boil for 10 minutes. Remove the eggs to a boil of ice water and allow to cook enough to handle. Peel the eggs and place in a muffin tin or in a pie plate or some other small baking pan. Place the shrimp on skewers and sprinkle with the chipotle chili powder. Place the muffin tin full of eggs in the smoker. Place the shrimp skewers on the smoker rack. Smoke the eggs and shrimp for 30 minutes. Allow the eggs to cool completely before slicing in half and removing the egg yolks. Place the yolks in a small bowl. Mash them with a form and combine them with the mayonnaise and the dipping sauce. Chop 4 to 5 of the shrimp and stir them into the yolk mixture. Spoon the yolk mixture into the egg halves and top with a smoked shrimp. Chill for 1 hour before serving. Nutrition Information Yield 5 Serving Size 1
Amount Per Serving Calories 229Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 335mgSodium 981mgCarbohydrates 4gFiber 1gSugar 2gProtein 23g © Chris Campbell Cuisine: American / Category: Appetizers & Snacks   Tuesday #BBQWeek Recipes Baked BBQ Chicken Bone In by Intelligent Domestications Grilled Steak and Potato Salad by Cheese Curd In Paradise Smoked Chipotle Shrimp Deviled Eggs by A Kitchen Hoor’s Adventures Southwestern Grilled Chicken with Jalapeno Lime Butter by Sweet Beginnings
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