![Deviled Eggs with Pickled Shrimp](https://cdn.statically.io/img/www.foodandwine.com/thmb/nmLaD8IY2WUN0qCF8esWbgF4g4k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201405-xl-deviled-eggs-with-pickled-shrimp-563ca3bc0aba49269b311d3b0ddb7181.jpg)
Ingredients
Shrimp
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3/4 cup fresh lemon juice
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1/2 cup water
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1/4 cup plus 2 tablespoons white wine vinegar
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1/2 small Spanish onion, chopped
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1 garlic clove, crushed
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1/2 tablespoon pickling spice
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1 small dried red chile
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12 shelled and deveined medium shrimp
Eggs
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1 dozen large eggs
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1/2 cup mayonnaise
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1 tablespoon whole-grain mustard
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4 cornichons, finely chopped
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2 tablespoons finely chopped dill, plus sprigs for garnish
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1 tablespoon finely chopped chives
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Salt
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Pepper
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Hot sauce, for serving
Directions
Brine the Shrimp
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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.
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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.
Make the Eggs
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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.
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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.
Make Ahead
The drained pickled shrimp can be refrigerated for up to 2 days.