Issue Date: July, 2011
Serves: Serves 6
Pairings:
Courtesy of: Chef Phillip Lopez, Root, New Orleans

Ingredients:

• 12 hard-boiled eggs, peeled and cut in half widthwise
• 1 cup Blue Plate mayonnaise
• 1/2 cup Dijon mustard
• 1 teaspoon white truffle oil
• 1/2 teaspoon kosher salt
• Deviled Shrimp Stuffing (recipe follows)

Instructions:

Remove yolks from eggs. Set whites aside. Add egg yolks, mayonnaise, mustard, truffle oil, and salt to a food processor and purée until a fine mousse texture is achieved. Add salt to taste. Transfer to plastic disposable piping bag for ease stuffing eggs. Set aside. Stand egg whites upright in egg cups or trim thin slivers from the closed ends so they will stand upright on their own.

Pipe Deviled Shrimp Stuffing into egg whites, filling each cavity half way. Pipe egg yolk mousse atop stuffing, filling each cavity to capacity. Serve with Pickled Louisiana Shrimp.

Deviled Shrimp Stuffing
Makes 24 Pieces

• 24 colossal (U–12) Louisiana shrimp, boiled with seafood boil seasoning, peeled and very finely chopped
• 2 tablespoons chopped shallots
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon chopped capers
• 1 teaspoon chopped cornichons
• 1 teaspoon lemon juice
• 1 cup Blue Plate mayonnaise
• 1/4 cup whole-grain Creole mustard
• 1/4 cup ketchup
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon celery salt

Pickled Louisiana Shrimp
Makes 24 Pieces

• 24 colossal (U–12) Louisiana shrimp, boiled with seafood boil seasoning, peeled
• 18 thin slices jalapeño pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• zest and juice of 2 lemons
• 1 teaspoon chopped shallot
• 1 teaspoon chopped garlic
• 1/4 cup extra-virgin olive oil
• 1 cup rice wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Mix all ingredients in a large nonreactive bowl and toss. Allow to marinate for at least 15 minutes.