Smoked Deviled Egg with Shrimp Poke
This deviled egg recipe shows off both the simple beauty of eggs along with the the 'imu' earthy smoked flavor of Hawaii.
Make This Recipe
- 10 large Eggland's Best eggs, hard-cooked
- 2 quarts water
- 1 tablespoon liquid smoke
- 1 tablespoon oil
- 2 teaspoons salt
- 20 peeled shrimp
- 1 tablespoon minced garlic
SPICY EGG AIOLI SAUCE
- ¼ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon shoyu
- 1 teaspoon liquid smoke
- 1 cup salad oil
- ½ onion, small diced
- fresh scallions or chives
In a medium pot, boil water, place whole eggs in, and cook for 10 minutes.
After 10 minutes, place cooked eggs into an ice bath and peel eggs.
Cut peeled eggs in half, vertically.
Bring a large pan to medium heat and add 1 tablespoon of salad oil.
Add shrimp and sauté until slightly firm.
After 1 minute of sautéing, add minced garlic and cook for another minute.
Turn off heat and place shrimp onto a dry paper towel.
Cut each shrimp into eight equal pieces.
SPICY EGG AIOLI SAUCE:
In a large bowl, whisk together mayonnaise, 2 tablespoons sriracha sauce and 1 tablespoon of shoyu until thoroughly combined.
Slowly add 1 cup oil, whisking constantly until mixture begins to thicken.
Fold in 1/2 diced onion.
Fold the shrimp into the spicy egg aioli sauce mixture.
Fill each egg with 1 tablespoon of the shrimp mixture.
Garnish and serve.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||3 g|
|Dietary Fiber||0 g|