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Deviled Eggs with Pickled Shrimp

To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp.

  • Total Time:
  • Servings: Makes 24

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  • 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. Simmer over moderately low heat for 5 minutes; let cool completely.
  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.
  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.
  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.

Make Ahead

The drained pickled shrimp can be refrigerated for up to 2 days.

Contributed By Photo © Michael Crook Published May 2014

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