- 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
- Hot sauce, for serving
How to make this recipe
- 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.
- 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.
- 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.
- 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.
The drained pickled shrimp can be refrigerated for up to 2 days.