Deviled Eggs With Shrimp, Jalapeño, and Radish Recipe

Deviled Eggs With Shrimp, Jalape\u00f1o, and Radish Recipe

[Photographs: J. Kenji Lopez-Alt. Video: Serious Eats Video.]

Crisp and tender poached shrimp salad seasoned with a touch of mayonnaise, jalapeño, and radish goes perfectly with lemon-spiked deviled eggs.

Serious Eats

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  • Yield:Makes 8 deviled egg halves
  • Active time: 30 minutes
  • Total time:30 minutes

Ingredients

  • 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice from 1 lemon, lemon halves reserved
  • 1 tablespoon minced cilantro leaves and tender stems, plus more for garnish
  • 2 teaspoons finely diced jalapeño, plus more for garnish
  • 1 tablespoon finely diced radish, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 8 medium shell-on shrimp
  • Very thinly sliced jalapeño, for garnish
  • Radish matchsticks, for garnish
  • Cilantro leaves, for garnish

Directions

  1. 1.

    Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add 2 tablespoons mayonnaise, 2 teaspoons lemon juice, half or cilantro, half of jalapeño, and half of radish and, using a sturdy whisk, mash until combined. Season to taste with salt and pepper.

  2. 2.

    Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap).

  3. 3.

    Place shrimp in a small saucepan and cover with cold water. Bring to a simmer over high heat and remove from heat. Let stand for 1 minute, then rinse shrimp under cold running water. Peel and roughly chop shrimp. Dry carefully on paper towels. In a small bowl, combine chopped shrimp, remaining tablespoon mayonnaise, remaining teaspoon lemon juice, remaining cilantro, jalapeño, and radishes, and season to taste with salt and pepper.

  4. 4.

    Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Place a jalapeño slice on top of each egg and top with shrimp salad. Garnish with cilantro leaves, radish matchsticks, and diced jalapeño. Serve immediately.