Fried Shrimp Deviled Eggs
Chef Murphy Vaughn at Silo in Nashville, TN
Deviled eggs are the classic Southern party snack. They are a requisite for a myriad of events ranging from cocktail parties to summer picnic potlucks. Chef Murphy Vaughn at Silo in Nashville, TN, takes his Deviled Eggs up a notch by topping them with bite-size pieces of fried shrimp. Silo owner Clay Greenberg says he loves to serve them at parties, because “they’re inexpensive, simple to make and there’s no limit to what you can put in them.”
- 20 eggs
- 2 tablespoons Dijon mustard
- 1 teaspoon hot sauce of your choice
- 1/2 teaspoon celery seed
- 1 1/2 teaspoons lemon juice
- 1 teaspoon honey or plain white sugar
- 1 tablespoon capers
- 2 tablespoons finely minced white onion
- 1 cup mayonnaise
- Salt to taste
- 10 peeled and deveined shrimp
- 1 cup buttermilk
- 1 cup yellow corn meal
- 1/2 cup corn starch
- 1 tablespoon salt
- Hard boil the 20 eggs. Peel, cut in half, and separate the yolks.
- Add the yolks and all remaining ingredients except for the mayonnaise to a food processor and blend until smooth.
- Add the mayonnaise until you get a consistency you want. All yolks are different sizes so 1 cup exactly could potentially be too much or too little. You want the mix to be loose and creamy but not so loose that it will start to settle in the egg.
- Add salt to taste.
- If you have a piping bag add the filling to the piping bag, if not a zip top bag works nicely. Just add filling to bag and cut a small portion of one corner.
- Cut your shrimp into four pieces each, leaving you with forty total pieces.
- Soak the shrimp in the buttermilk.
- Prepare the dredge by simply combining your dry ingredients.
- Coat the shrimp in the dredge fully. It is recommended that you let the shrimp sit and absorb the
- dry ingredients for at least ten minutes and up to an hour.
- Pan fry the shrimp in your choice of a neutral oil, butter, or a combination of both.
- Take the eggs whites and pipe in the filling with either your zip top bag or your piping bag.
- Top each egg with one piece of shrimp. Optional: garnish with a sprinkle of paprika.
For more recipes from Southern chefs, check out our recipe archives!