Pickled Shrimp Deviled Eggs

Photo by Jennifer Hitchcock

Serves 6

    For the shrimp:
  • 1½ pounds extra-small shrimp (91-100 count) peeled and deveined
  • 1 small red onion thinly sliced
  • 1 small head fennel cored and thinly sliced
  • 10 sprigs flat-leaf parsley
  • 5 whole bird’s eye chiles
  • 1 teaspoon whole allspice berries
  • 3 bay leaves
  • ½ cup freshly squeezed lemon juice
  • ½ cup rice wine vinegar
  • ½ cup olive oil
  • For the deviled eggs:
  • 1 dozen large eggs
  • ½ cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 teaspoon lemon juice
  • Salt to taste
  1. Make the shrimp: Bring a large pot of salted water to boil over high heat. Add shrimp, cook for 60 seconds, and drain. In a large, nonreactive container, layer shrimp and aromatics. Pour liquid ingredients over top while shrimp are still warm. Cover and refrigerate at least 3 hours to allow shrimp to pickle.
  2. Make the eggs: Bring a large pot of water to boil over high heat and carefully lower eggs into boiling water. Set a timer for 8 minutes, and while eggs are cooking, prepare an ice bath in a large bowl. After 8 minutes, drain and shock eggs in ice bath, then peel them. Halve eggs and place yolks in the bowl of a food processor with mayonnaise, mustard, and lemon juice. Run food processor until mixture is completely smooth, about 2 minutes, and then adjust seasoning.
  3. To assemble: Spoon filling into a zip-top bag, snip end from bag, and pipe filling into egg halves. Drain pickled shrimp and vegetables, chop pickled vegetables finely, and top each egg half with a pinch of chopped vegetables and a pickled shrimp.
  • Recipe by Lauren Utvich

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