Deviled Eggs with Pickled Shrimp


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

Deviled Eggs with Pickled Shrimp
These gorgeous deviled eggs with pickled shrimp are impressive crowd pleasers. The pickled shrimp and hard-boiled eggs can be made a few days in advance. The day before your party, clean your egg whites and make the filling. Refrigerate overnight in a pastry bag (for easy—and super fancy—filling) or in a Tupperware container with a piece of plastic wrap pressed directly on the surface. Give the filling a quick mix before filling the eggs. Photo: © Michael Crook
Total Time:
1 hrs 15 mins



  • 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


Brine the Shrimp

  1. 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. 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

  1. 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.

  2. 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.

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