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Looking for the perfect appetizer to bring to your Summer get-togethers & backyard barbecues this season?
Get the recipe below for Miss Shirley's Mango BBQ Shrimp Deviled Eggs to make at home; or let us do the work and order platters Deviled Eggs to-go from Roland Park, Inner Harbor or Annapolis HERE.
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MANGO BBQ SHRIMP DEVILED EGGS
Recipe courtesy of Miss Shirley's Cafe
Serves: 4 - 6
INGREDIENTS
- 5 each Large Eggs
- 1/2 teaspoon Celery Salt
- 2 tablespoons Mayonnaise
- 1 teaspoon Yellow Mustard
- 3-4 dashes of Tabasco Sauce
- 10 Medium Shrimp, peeled, deveined & cooked
- 2-3 slices Applewood-Smoked Bacon, cooked until crispy & diced
- Miss Shirley's Southern Coleslaw:
- 2 cups Shredded Green & Red Cabbage, finely chopped
- 1/4 cup Carrots, shredded and chopped
- 1 tablespoon Cilantro, Fresh chopped
- 1 teaspoon fresh Jalapeno, seeds removed & finely chopped
- 1/4 cup Roasted White Corn
- 1/4 cup Mayonnaise
- 1 tablespoon Lime Juice
- 1 tablespoon Sugar, granulated
- Mango BBQ Sauce:
- ½ cup fresh or thawed Mango, peeled and diced
- 2 cups BBQ sauce of choice
METHOD
1. Add eggs to the bottom of a large pot & cover with salted water.
2. Bring to a boil, then turn off heat, cover and let sit for about 15 minutes.
3. Remove eggs from hot water and let them cool.
4. Peel eggs & then cut each egg in half lengthwise.
5. Remove the cooked yolk from each egg half and add them to a large bowl. Save egg white halves on a plate or platter & refrigerate until needed.
6. Using a whisk, break up the cooked egg yolks.
7. Add mayonnaise, celery salt, yellow mustard & tabasco sauce to the egg yolks and mix well (using a wire whisk or hand mixer).
8. Place the egg yolk mix into a piping bag (or a large Ziploc bag with one corner cut off).
9. Pipe egg yolk mix into each egg white half & refrigerate Deviled Eggs until needed.
10. Add mayonnaise, lime juice, sugar & chopped cilantro to a medium bowl and mix well to make the Coleslaw dressing.
11. Add chopped cabbage, carrot, jalapeno & roasted corn to the bowl with the Coleslaw dressing & mix well to incorporate. Adjust seasoning to taste, and then refrigerate until needed.
12. Add diced mango to a blender & puree until smooth (may need a little bit of water to help smooth out).
13. In a small bowl, add the mango puree and BBQ sauce and whisk until mixed well, to make Mango BBQ Sauce. Refrigerate until needed.
14. Remove Deviled Eggs from refrigeration & top each half with a small teaspoon of Coleslaw, cooked bacon crumbles & one cooked shrimp.
15. Drizzle each Deviled Egg with Mango BBQ Sauce.
16. Serve immediately & enjoy!