Bang Bang Shrimp Deviled Eggs

Ingredients

Bang Bang Sauce:

• ⅔ cup Blue Plate® Mayonnaise
• ¼ cup Try Me Tiger Sauce
• 1 ½ tablespoons Sriracha hot sauce
• ½ teaspoon Worcestershire sauce

Deviled Eggs:

• 6 hard cooked eggs
• 4½ tablespoons cup Blue Plate® Mayonnaise
• Mustard to taste (about ½ teaspoon)
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Herbs or micro greens, for garnish

Shrimp:

• ½ pound (12 small) fresh shrimp, peeled and deveined
• ½ cup Blue Plate® Hot & Spicy Mayonnaise
• ½ cup buttermilk
• ¼ teaspoon hot sauce
• ½ teaspoon Creole seasoning, divided
• ½ cup Panko or plain breadcrumbs
• ½ cup all-purpose flour
• 2 tablespoons cornstarch
• Vegetable oil, for frying

Directions

1. Make Bang Bang Sauce: In a small bowl combine mayonnaise, Tiger Sauce, Sriracha and Worcestershire sauces and mix well. Transfer to a resealable container and refrigerate until ready to use. (Can be stored in the refrigerator for up to 2 weeks. Yields 1 cup.)
2. Make Deviled Eggs: Slice the eggs in half lengthwise and carefully remove the yolks to a small bowl. Put the whites on a serving platter or egg plate. Mash the yolks with a fork until smooth. Add mayonnaise, mustard, salt and pepper. Stir well.Use two small teaspoons to spoon the egg yolks into the egg whites. Or, use a spatula to transfer the mixture into a plastic sandwich bag and snip about ¾ inch of one corner away, using kitchen shears. Gently squeeze the mixture through the hole into the egg whites.
3. Prepare Shrimp: Combine the shrimp and ½ cup of the mayonnaise in a bowl or resealable plastic bag and marinate in the refrigerator for at least 1 hour and up to 4 hours. Prepare a dredging station by setting up 1 shallow bowl with buttermilk, hot sauce and ½ teaspoon of the Creole seasoning, and a second shallow bowl with Panko, flour, the remaining ½ teaspoon of Creole seasoning, and the cornstarch.
4. Preheat vegetable oil to 350℉. Remove shrimp from marinade, transfer to the bowl with the buttermilk mixture and coat the shrimp in the buttermilk.
5. Working in batches, remove shrimp from buttermilk and dredge in flour and Panko mix. Shake off any excess flour. Carefully drop each batch of the shrimp into the hot oil and cook for about 2 minutes per side. Remove from the oil with a slotted spoon when golden brown and cooked through and place on a paper towel lined plate. Season with salt if desired.
6. Assemble: Toss the shrimp with 2 to 3 tablespoons of Bang Bang Sauce. Top each egg with a shrimp and garnish with herbs or micro greens. Serve immediately, with the remaining Bang Bang Sauce in a small bowl for dipping.