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“Devilish” Shrimp Recipe


Deviled eggs with Shrimp

A unique twist on a simple deviled egg; each egg is skewered with a gently poached shrimp tail and a cornichon. — Allison Beck


For the eggs:

  • 1 dozen eggs
  • 3 tablespoons German mustard
  • 4 tablespoons mayonnaise, preferably Hellmann’s (Yes, I said Hellmann’s, because I want to bring out the best.), plus more to taste if necessary
  • 2 teaspoons Piment d'Espelette (regular smoked paprika works as well), plus more for serving
  • Kosher salt, for seasoning

For the shrimp:

  • 6 cloves garlic, peeled and smashed
  • 1 tablespoon chili pepper flakes
  • 1 big pinch kosher salt
  • Juice and rind of 1 lemon
  • 3 liters water
  • 1 pound (about 24) large uncooked, cleaned, and deveined shrimp
  • Cornichons for garnish, thinly sliced
  • Short bamboo skewers, for serving


For the eggs:

Place all the eggs in a large pot of cold water over medium heat. Bring to a simmer, then remove pot from heat and cover with a lid. Let it sit for 12 minutes, undisturbed.

Refresh the eggs in an ice bath and set aside to cool to allow for easier peeling.

Peel the eggs, cut in half. Remove the yolks from the egg and place in a medium-sized bowl. Clean and set aside egg white halves for assembly.

With the back of a fork, mash the yolks to a sandy texture. Add the mustard, mayonnaise, and Piment d'Espelette. Stir or whisk to a smooth consistency. Season to taste.

For the shrimp:

Combine the garlic, chili pepper flakes, kosher salt, lemon, and water in a pot and simmer for 5 minutes to infuse flavors. Add the shrimp. Gently poach them for about a minute or just until they turn pink and opaque. Remove the shrimp and let them cool.

To assemble the eggs, slice off the rounded bottom of each egg white so they will sit flat.

Using a pastry bag, or sandwich bag with a small hole cut in the corner, pipe yolk filling into the egg white halves.

Place skewer through one cornichon and one shrimp and place atop egg. Finish with dusting of Piment d'Espelette.