In honor of FYABC’s March pick, Ask the Passengers by A.S. King, I wanted to pay homage to Astrid’s after-school job at a catering company. Astrid spends hours upon hours deveining shrimp, with the occasional break to go make out with her girlfriend Dee in the walk-in freezer.
These deviled eggs are made with lemon, garlic chives, and cream, then garnished with pickled shrimp. (If you’ve never had pickled shrimp before, they are delicious! If you hate pickles of any sort, you can just garnish with sautéed shrimp, and kick in some lemon zest and extra chives to make the filling more flavorful.) The creamy eggs make a great backdrop for the bracing shrimp, and although they look fancy enough to serve at a cocktail party (or one of Astrid's mother and sister's horrendous "Mommy and Me" nights), they’re simple to make.
In the name of convenience, you might opt not to devein shrimp (it’s not difficult, but it is tedious) yourself. If you’re ready to get the full Astrid experience, Simply Recipes has a great tutorial. I got mine shelled, deveined, and pre-cooked in the Trader Joe’s freezer section.
The night before you want to serve the eggs, whip up a batch of pickled shrimp, using this recipe from The Kitchn. (If you have a favorite recipe, go ahead and use that instead.) If you use tail-on shrimp, you might want to position the garnish a little differently, but either way is fine. Mine were 51-60ct, so they were smaller than the ones in the linked recipe.
ASTRID’S DEVILED EGGS
Multiply the recipe depending on how many egg halves you’d like to make – I make them in multiples of six. This recipe will, of course, yield 12 halves.
- 6 hard-boiled eggs
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsp finely chopped garlic chives (substitute regular chives if necessary; use more chives if you’re not using pickled shrimp) plus more chives for garnish
1/4 cup to 1/2 cup heavy cream
- Generous pinch of kosher salt
- 12 pickled shrimp
Peel the hard boiled eggs and slice horizontally. Pop the yolks out into the bowl of a food processor, and place the whites, cut side down, on a paper towel to drain. Set aside.
Add the lemon juice, Dijon, and chives to the egg yolks and pulse until the yolks look like coarse sand. With the food processor running, slowly add ¼ cup heavy cream, stopping and scraping down the bowl if necessary. The texture should be like lightly whipped cream; if your filling is too thick or lumpy, slowly add more cream until you achieve the right texture. Taste to make sure the flavors are balanced. Add a generous pinch of salt, blend that in, and scoop the filling into a pastry bag or a ziploc bag with one corner snipped off (snip it AFTER you put the filling in the bag).
Now that the whites have drained, you can make them stand up by slicing off the rounded part of bottom (you won’t need to slice much off – it’s the same concept as making tomatoes or bell peppers stand up). Generously pipe the filling into the egg whites.
Pat the pickled shrimp dry on a paper towel. Garnish each egg half with a shrimp and a small length of chive. Serve – bonus points if you make them for your book club!