Deviled Eggs with Pickled Shrimp Recipe

Name: Deviled Eggs with Pickled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fresh lemon juice; 1/2 cup water; 1/4 cup plus 2 tablespoons white wine vinegar; 1/2 small Spanish onion, chopped; 1 garlic clove, crushed; 1/2 tablespoon pickling spice; 1 small dried red chile; 12 shelled and deveined medium shrimp; 1 dozen large eggs; 1/2 cup mayonnaise; 1 tablespoon whole-grain mustard; 4 cornichons, finely chopped; 2 tablespoons finely chopped dill, plus sprigs for garnish; 1 tablespoon finely chopped chives; Salt; Pepper; Hot sauce, for serving

Servings: persons

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

1
Brine the Shrimp In a saucepan, combine all of the ingredients except the shrimp and bring to a boil.
2
Simmer over moderately low heat for 5 minutes; let cool completely.
3
Brine the Shrimp In a saucepan of salted boiling water, blanch the shrimp until nearly cooked through, 2 minutes.
4
Drain and cool under running water.
5
Add the shrimp to the cooled brine, cover and refrigerate overnight.
6
Drain and cut in half lengthwise.
7
Make the Eggs In a large saucepan, cover the eggs with water and bring to a boil.
8
Simmer over moderately high heat for 8 minutes.
9
Drain the water and shake the pan gently to crack the eggs.
10
Chill the eggs slightly under cold running water, then peel them under running water.
11
Pat dry.
12
Make the Eggs Cut the eggs in half lengthwise and remove the yolks; transfer the yolks to a bowl and mash well with a fork.
13
Fold in the mayonnaise, mustard, cornichons and chopped dill and chives; season with salt and pepper.
14
Mound the filling in the egg-white halves and top with the shrimp.
15
Garnish with dill sprigs and serve lightly chilled with hot sauce.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup fresh lemon juice, 1/2 cup water, 1/4 cup plus 2 tablespoons white wine vinegar, 1/2 small Spanish onion, chopped, and more.

Yes, Deviled Eggs with Pickled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Deviled Eggs with Pickled Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions