Deviled Eggs with Pickled Shrimp

Directions

1. 1
   Brine the Shrimp In a saucepan, combine all of the ingredients except the shrimp and bring to a boil.
2. 2
   Simmer over moderately low heat for 5 minutes; let cool completely.
3. 3
   Brine the Shrimp In a saucepan of salted boiling water, blanch the shrimp until nearly cooked through, 2 minutes.
4. 4
   Drain and cool under running water.
5. 5
   Add the shrimp to the cooled brine, cover and refrigerate overnight.
6. 6
   Drain and cut in half lengthwise.
7. 7
   Make the Eggs In a large saucepan, cover the eggs with water and bring to a boil.
8. 8
   Simmer over moderately high heat for 8 minutes.
9. 9
   Drain the water and shake the pan gently to crack the eggs.
10. 10
    Chill the eggs slightly under cold running water, then peel them under running water.
11. 11
    Pat dry.
12. 12
    Make the Eggs Cut the eggs in half lengthwise and remove the yolks; transfer the yolks to a bowl and mash well with a fork.
13. 13
    Fold in the mayonnaise, mustard, cornichons and chopped dill and chives; season with salt and pepper.
14. 14
    Mound the filling in the egg-white halves and top with the shrimp.
15. 15
    Garnish with dill sprigs and serve lightly chilled with hot sauce.