Name: Remoulade Deviled Eggs with Pickled Shrimp
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 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

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.
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.
Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine.
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.
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.
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.

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