Pickled-Shrimp Deviled Eggs

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Two classic Southern appetizers in one.

By
Marianne Williams
Marianne Williams
Marianne Williams
Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms.
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Published on October 18, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Pickled Shrimp Deviled Eggs on a gold surface
Photo:

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason 
Active Time:
25 mins
Refrigerate Time:
1 day
Total Time:
1 day 1 hr 15 mins
Servings:
12

Although the name takes some Southerners by surprise, pickled shrimp remains one of our favorite appetizers. Here, they make a dramatic and delicious addition to classic deviled eggs. “Pickled” in a mixture of apple cider vinegar, peppercorns, and mustard seeds, pre-cooked shrimp marinate overnight and add big flavor to everyone’s favorite appetizer. Be sure to cut the shrimp in half crosswise before adding them on top of the eggs to keep these party-perfect appetizers bite-sized.

Ingredients

Pickled Shrimp:

  • 1/2 cup apple cider vinegar

  • 1/2 cup tap water

  • 1 Tbsp. kosher salt

  • 2 tsp. granulated sugar

  • 1 tsp. black peppercorns

  • 1 tsp. yellow mustard seeds

  • 1 tsp. coriander seeds

  • 1/2 lb. medium-size peeled, deveined cooked shrimp

  • 2 (4-in.) dill sprigs

Deviled Eggs:

  • 6 large eggs

  • Ice

  • 2 Tbsp. mayonnaise

  • 1 1/2 tsp. chopped capers, plus whole capers for garnish

  • 1 tsp. yellow mustard

  • 1/8 tsp. kosher salt

  • 1/8 tsp. black pepper

  • Dill fronds

Directions

  1. Prepare the Pickled Shrimp:

    Bring vinegar and tap water to a boil in a small skillet over high. Stir in salt, sugar, peppercorns, mustard seeds, and coriander seeds. Remove from heat. Let cool completely, about 30 minutes. Pour into a lidded pint-size jar; add shrimp and dill. Secure lid on jar, and refrigerate until shrimp have absorbed flavors of the brine, at least 24 hours or up to 4 days. 

  2. Prepare the Deviled Eggs:

    Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.

  3. Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.

  4. Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.

  5. Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.

  6. Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks and mayonnaise in a medium bowl. Add capers, mustard, salt, and pepper. Stir well to combine.

  7. Spoon egg yolk mixture evenly (about 1 Tbsp. each) into egg whites. Remove 6 Pickled Shrimp from jar, and cut in half lengthwise. (Reserve remaining Pickled Shrimp for another use.) Top each Deviled Egg with 1 Pickled Shrimp half; garnish with dill fronds and whole capers. Serve immediately, or store in an airtight container in refrigerator up to 3 days.

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