Chesapeake Deviled Eggs with Spicy Pickled Shrimp

A bold, briny, unapologetically Chesapeake-style appetizer

I make these every year for holiday parties and they are always the first thing to disappear! These deviled eggs are not subtle—and they’re not meant to be. Creamy yolks, heat from sriracha and curry, tangy fermented pickles, and a spicy pickled shrimp on top make this a show-stopping bite for holidays, cookouts, or cocktail parties.

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Ingredients

Deviled Eggs

• 12 eggs, hard-boiled (tip: use eggs that are at least 3 days old—they peel better)

• 1 green onion, finely chopped

• whites for the filling

• greens for garnish

• 4 martini olives marinated in vermouth, finely chopped (optional but excellent)

• ¼ cup Bubbie’s Spicy Dill Pickles, finely chopped

• 1 Tbsp chopped peppers from the pickle jar

• ½ cup Hellmann’s mayonnaise (do not substitute—this matters)

• ¼ cup sriracha (use the real thing)

• 1 Tbsp curry powder

• 1 Tbsp garlic powder

• 1 Tbsp chili powder

• 1 tsp sea salt

• ½ tsp cracked black pepper

• 1 tsp olive brine

• Old Bay seasoning, for dusting

Optional Add-In

• Lump crabmeat, gently folded into the yolk mixture

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Instructions

1. Prepare the eggs

Carefully peel the hard-boiled eggs. Slice each egg in half lengthwise. Remove the yolks and place them in a mixing bowl; arrange the whites on a serving tray.

2. Build the filling

Break up the yolks with a fork until smooth and free of large lumps. Add all dry spices (curry powder, garlic powder, chili powder, salt, and pepper) and mix thoroughly.

3. Add texture and heat

Stir in the white parts of the green onion, chopped olives (if using), chopped pickles, and pickle peppers.

4. Finish the mixture

Add the mayonnaise and sriracha. Mix until smooth and creamy.

• If the mixture feels too thick, add a little more sriracha and a splash of olive brine—go slowly.

• You’re looking for a consistency similar to mashed potatoes: creamy, but firm enough to hold its shape.

5. Fill the eggs

Spoon or pipe the yolk mixture into the egg white halves.

6. Top and garnish

Place one half of a spicy pickled shrimp on top of each egg, pink side up. Lightly dust with Old Bay and finish with the chopped green onion tops.

Serve chilled. Bon appétit!

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Spicy Pickled Shrimp (for topping)

Ingredients

• 15 extra-large shrimp, steamed, peeled, deveined

• 1 cup Bubbie’s Spicy Pickle Brine

• ½ cup pepper brine

• 1 fresh habanero, sliced

Instructions

1. Combine all ingredients in a glass or non-reactive container.

2. For best flavor, add the shrimp to the brine while still warm from steaming.

3. Marinate for at least 2–3 hours, or overnight for maximum heat and tang.

4. Slice each shrimp lengthwise, keeping both halves attached.

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Serving Notes

• If you have leftover yolk filling, serve it on crackers or spoon it over sliced cucumbers for a quick snack.

• For an indulgent Chesapeake twist, gently fold lump crabmeat into the yolk mixture before filling the eggs.

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