Southern Bacon Deviled Eggs with Old Bay Shrimp
Pretty enough for company, easy enough for the deck, and oh-so-Southern. We asked Chef Adam Wilson for a recipe from his spectacular restaurant, The Square Root, located in Brevard, NC, one of our favorite mountain towns. From our perspective, this checks all of our boxes – pretty, tasty, with shrimp, deviled eggs and bacon (Southern favorites, all). That fact that it’s portable just makes this tasty treat all the more valuable.
Try Southern Bacon Deviled Eggs with Old Bay Shrimp. And don’t forget the pickled okra – the proverbial cherry on top!
Ingredients for Shrimp Boil:
Peppercorns (1 tablespoon)
Bay Leaf (3 each)
Old Bay (3 tablespoons)
Jumbo Shrimp (12)
Grape Tomatoes on pick
Mayo (1/4 cup)
Yellow Mustard (2 teaspoons)
Cooked Bacon (3 pieces)
White Vinegar (1 teaspoon)
Fresh Ground Black Pepper (to taste)
Hard Boil Eggs in Salted Water for 9 minutes. Shock with cold water, peel, remove yolks and cut in half.
In food processor add yolks, mayo, mustard, white vinegar, cooked bacon, ground black pepper and puree until smooth consistency.
Pipe egg filling into half egg whites.
Assemble in Mason Jars. Put eggs in first, top with Old Bay Shrimp, Smoked Paprika, Pickled Okra, Celery leaf and finish with skewered Grape tomatoes.
The Square Root
You can dine inside, but we prefer the covered outdoor patio. Located in a beautifully restored building in downtown Brevard, the décor is matched by the food – locally roasted coffee, area brews, and elegant cocktails.
Just like the food, there’s something for every taste – and you’ll love it all! There’s live music, too. Another plus. Take a test run with this quintessentially southern recipe. You can thank us later.
Share this article: