Two classic Southern appetizers in one.
Here, they make a dramatic and delicious addition toclassic deviled eggs.
Stir in salt, sugar, peppercorns, mustard seeds, and coriander seeds.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Let cool completely, about 30 minutes.
Pour into a lidded pint-size jar; add shrimp and dill.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Using a fork, mash together yolks and mayonnaise in a medium bowl.
Add capers, mustard, salt, and pepper.
Stir well to combine.
Spoon egg yolk mixture evenly (about 1 Tbsp.
each) into egg whites.
Remove 6 Pickled Shrimp from jar, and cut in half lengthwise.
(Reserve remaining Pickled Shrimp for another use.)
Top each Deviled Egg with 1 Pickled Shrimp half; garnish with dill fronds and whole capers.
Serve immediately, or store in an airtight container in refrigerator up to 3 days.
