How to make it

  • Prepare shrimp cooking liquid by placing 1 quart water into a saucepan. Cut lemon in half, squeeze juice into water and add lemon half to pan. Add garlic, red pepper flakes, bay leaf, parsley and salt. Bring to boil. Add shrimp and cook until they turn pink (about 30 seconds), drain and set aside.
  • Cut eggs in half and scoop yolks into a small bowl. Smash yolks with a fork and stir in aioli (or mayonnaise), piment d'Espelette. Pipe or spoon the egg yolk filling into the egg white halves.
  • Tip: before filling the egg white, slice of a tiny sliver off the bottom of the egg. This will prevent the egg from sliding around on the serving plate.
  • Plating: Thread 1 shrimp onto each skewer and stick end of skewer gently into each egg. Sprinkle serving plate with minced parsley and arrange eggs on plate. Sprinkle everything with a bit of piment d'Espelette and fleur de sel.

Reviews & Comments 4

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  • chefmal 8 years ago
    Holy crap, I'm totally going to try this recipe for my next catering gig. Awesome idea about slicing the bottom flat so they don't slide around. Thank you for this!
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    " It was excellent "
    mendi ate it and said...
    This takes simple deviled eggs to a whole other level....WOW!
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    " It was excellent "
    valinkenmore ate it and said...
    Another great one!
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  • barbiemensher 8 years ago
    Gorgeous, babe.
    Was this review helpful? Yes Flag

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