DEVILED EGGS ARE TO SOUTHERN RECEPTIONS WHAT chowder is to Northern clambakes, and never in all my
wanderings around Dixie have I encountered more wondrous eggs than these once served at a cocktail buffet in Avery Island, Louisiana, when I was visiting the legendary McIlhenny family to learn about the production of Tabasco sauce. Actually, the filling was made with crawfish, but since, at the time, even frozen crawfish were unavailable outside the region, I wasted no time substituting shrimp when I returned home. Equally enticing about these deviled eggs are the capers, which add as much unusual flair as the shrimp. Do make note that, in the South, the special compartmentalized plates (in ceramic or glass) used to serve deviled eggs are as important as the eggs
themselves. As one hostess uttered to me not long ago, “Anybody who serves deviled eggs on a plain ole white plate is just . . . tacky.”

Makes 1 dozen deviled eggs

INGREDIENTS

• 6 extra-large eggs
• 6 large shrimp
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon capers, drained and finely chopped
• 1 teaspoon finely chopped fresh parsley leaves
• Tabasco sauce to taste
• 2 teaspoons finely chopped fresh dill

INSTRUCTIONS

1. Place the eggs in a large saucepan with enough water to cover.
2. Bring the water to a boil, then turn off the heat, cover the saucepan, and let the eggs stand for 10 minutes.
3. Drain the hot water and add cold water to cover the eggs.
4. Let the eggs stand in the cold water for 5 minutes.
5. Meanwhile, place the shrimp in a small saucepan with enough water to cover.
6. Bring the water to a boil, then remove the saucepan from the heat and let the shrimp stand for 1 minute.
7. Drain the hot water from the shrimp and add cold water to cover.
8. Let the shrimp stand in the cold water for 5 minutes.
9. Carefully peel the shells from the boiled eggs.
10. Cut the eggs in half lengthwise.
11. Place the egg yolks in a mixing bowl and set aside the egg whites.
12. Shell, devein, and finely chop the shrimp.
13. Add the chopped shrimp to the bowl with the egg yolks.
14. Add the mayonnaise, Dijon mustard, lemon juice, capers, parsley, and Tabasco sauce to the bowl.
15. Mash the mixture with a fork until smooth and well combined.
16. Fill the egg whites with equal amounts of the yolk mixture.
17. Sprinkle the finely chopped dill over the tops of the filled eggs.
18. Cover the filled eggs with plastic wrap and chill them until ready to serve.