Recipe courtesy of Katie Lee and Stephanie Banyas

Remoulade Deviled Eggs with Pickled Shrimp

Save Recipe
  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Pickled Shrimp:

1 cup freshly squeezed lemon juice

1 cup white wine vinegar 

2 cloves garlic, chopped 

1/2 Spanish onion, chopped 

1 tablespoon pickling spice 

2 dried chiles de arbol or 1/4 teaspoon red chile flakes 

12 large (21/24 count) shrimp, peeled and deveined, tails off 

Kosher salt 

1/4 cup hot sauce, such as Frank's Red Hot

Remoulade Deviled Eggs:

6 hard-cooked eggs, halved

1/2 cup mayonnaise 

1 tablespoon whole-grain mustard 

2 cornichons, finely diced 

1 tablespoon finely chopped fresh dill 

1 tablespoon finely sliced chives

Kosher salt and freshly ground black pepper 

Parsley leaves, for garnish 

Smoked paprika, for garnish 

Directions

  1. For the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.
  2. Fill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.
  3. Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine.
  4. For the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.
  5. Add the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  6. Fill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.