Deviled Eggs with Pickled Shrimp

By Shaylie

A fresh twist on deviled eggs

Ingredients

• SHRIMP
• 3/4 cup fresh lemon juice
• 1/2 cup water
• 1/4 cup plus 2 Tbsp. white wine vinegar
• 1/2 small Spanish onion, chopped
• 1 garlic clove, crushed
• 1/2 Tbsp. pickling spice
• 1 small dried red chile
• 12 shelled and deveined medium shrimp
• EGGS
• 1 dozen large eggs
• 1/2 cup mayonnaise
• 1 Tbsp. whole-grain mustard
• 4 cornichons finely chopped
• 2 Tbsp. finely chopped dill plus sprigs for garnish
• 1 Tbsp. finely chopped chives
• Salt and pepper
• Hot sauce for serving

Details

Cooking time 75mins

Preparation

Step 1

1. Brine the shrimp In a saucepan, combine all of the ingredients except the shrimp and bring to a boil. Simmer over moderately low heat for 5 minutes; let cool completely.

2. In a saucepan of salted boiling water, blanch the shrimp until nearly cooked through, 2 minutes. Drain and cool under running water. Add the shrimp to the cooled brine, cover and refrigerate overnight. Drain and cut in half lengthwise.

3. Make the eggs In a large saucepan, cover the eggs with water and bring to a boil. Simmer over moderately high heat for 8 minutes. Drain the water and shake the pan gently
to crack the eggs. Chill the eggs slightly under cold running water, then peel them under running water. Pat dry .

4. Cut the eggs in half lengthwise and remove the yolks; transfer the yolks to a bowl and mash well with a fork. Fold in the mayonnaise, mustard, cornichons and chopped dill and chives; season with salt and pepper. Mound the filling in the egg-white halves and top with the shrimp. Garnish with dill sprigs and serve lightly chilled with hot sauce.