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Deviled Eggs with Marinated Shrimp
Serves 8
"Deviled eggs are one of those comfort foods that really work at a picnic," says
Govind. "They travel well and they're a total crowd-pleaser. Topping them with marinated
shrimp is a nice little touch that makes them a lot more substantial." You can transport these
completely assembled in a food-storage container, or pack the hard-boiled whites and shrimp
separately and bring the filling in the pastry bag, so you can pipe it into the eggs at the
last minute. Either way, keep everything well chilled.
Ingredients
Marinated Shrimp 1 tablespoon whole-grain mustard1 teaspoon chopped fresh flat-leaf parsley Juice of 1 lemon 2 tablespoons olive oil Splash of Tabasco sauce Salt and freshly ground black pepper 8 cooked shrimp, peeled, deveined, and split in half lengthwise Deviled Eggs 8 organic large eggs, hard boiled and peeled1 teaspoon Dijon mustard 1/4 cup mayonnaise or homemade aioli 1 teaspoon prepared horseradish 2 teaspoons fresh lemon juice 1/4 teaspoon cayenne pepper Salt and freshly ground black pepper |
 Photos by Maren Caruso
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To make the marinated shrimp, in a bowl, combine the mustard, parsley, and lemon juice and whisk until smooth. Add the olive oil in a slow, steady stream while whisking constantly. Then whisk in the Tabasco and season with salt and pepper. Place the shrimp in the marinade and let stand for at least 30 minutes or up to 1 hour before serving.
To prepare the eggs, carefully split each egg in half lengthwise and scoop out the yolk into a bowl. Set the whites aside. Add the mustard, mayonnaise, horseradish, lemon juice, and cayenne pepper to the egg yolks and whisk until smooth. Season with salt and black pepper.
Spoon the yolk mixture into a pastry bag fitted with a 1/4-inch star tip, and pipe the mixture into the egg halves. Remove the shrimp from their marinade, and top each stuffed egg with a shrimp half.
