Dilly Deviled Eggs with Pickled Shrimp

Ingredients

Pickled Shrimp

• 2 tablespoons Old Bay Seasoning®️
• 2 teaspoons coarse salt
• 1 1/2 teaspoon crushed red pepper
• 1 pound shrimp, small 20/21, peeled and deveined
• 1 cup extra-virgin olive oil
• 3/4 cup red wine vinegar
• 2 tablespoons cilantro leaves
• 2 bay leaves (preferably fresh)
• 1/2 teaspoon mustard seed
• 1/4 teaspoon celery seed
• 1/4 teaspoon coriander seed
• 1 shallot, thinly sliced into rounds
• 2 tablespoons thinly sliced garlic
• 1 lemon, thinly sliced, seeds removed

Dilly Eggs

• 12 hard boiled eggs, peeled
• 1/3 cup Blue Plate®️ Mayonnaise
• 1 tablespoon finely chopped fresh dill
• 1/2 teaspoon dry ground mustard
• 1/2 teaspoon lemon juice
• 1/4 teaspoon lemon zest
• Salt, to taste
• Ground white pepper, to taste

Directions

1. Pickle Shrimp and Shallots: Bring 4 cups of water, Old Bay Seasoning, salt and crushed red pepper to a boil over high heat. Once boiling, add shrimp and remove from heat. Let stand for 2 to 3 minutes or until shrimp begin to turn opaque. Add ice to the pot and let cool completely.
2. Whisk together the olive oil, vinegar and cilantro leaves until well combined. Add bay leaves, mustard seed, celery seed, coriander seed, shallot, garlic and lemon slices. Transfer to a bowl and add the shrimp; toss well, making sure shrimp is submerged in pickling marinade. Cover and place in refrigerator to marinate for at least 4 hours and up to overnight.
3. Make Eggs: Slice eggs in half lengthwise, carefully remove yolks and set whites aside. Press yolks through a fine mesh strainer into a small bowl. In another small bowl, combine mayonnaise, dill, mustard, lemon juice, zest, salt and pepper. Add the yolks and whisk until smooth.
4. Transfer egg mixture to a piping bag and pipe the mixture into the well of each egg white. Garnish each deviled egg with a pickled shrimp, a slice of pickled shallot and a sprig of dill.