Active Time
N/A
Total Time
1 HR 15 MIN
Yield
Serves : Makes 24
© Michael Crook

How to Make It

Step 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.

Step 2    Brine the Shrimp

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.

Step 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.

Step 4    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. 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.

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