To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp. Slideshow: More Recipes from Bobby Flay
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.
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.
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.
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.
Absolutely delicious flavour, and visually impressive. It looks better (and is easier) to use smaller shrimp and use one shrimp per egg half, rather than halving the shrimp.