Deviled Eggs with Old Bay Shrimp

Deviled Eggs with Old Bay Shrimp 24 rock or bay shrimps cooked and peeled 1 cup white wine vinegar 12 hard-boiled eggs 1/2 cup mayonnaise 2 tablespoons dill pickle juice 1 teaspoon stone ground mustard 1 tablespoon hot sauce optional 1/2 teaspoon paprika plus extra for garnishing 1 teaspoon Old Bay seasoning 1/2 teaspoon salt Garnish: Chopped Dill Green onions In a large bowl, combine cooked and peeled shrimp with 1 cup of white wine vinegar, refrigerate for 20-30 minutes. Meanwhile, cut eggs in half, and add egg yolks to a medium bowl, add the rest of the ingredients and stir until smooth. Distribute the filling into the egg whites evenly. To make the eggs more festive, add the filling to a piping bag fitted with a large star attachment. Drain the shrimp, place on paper towel and pat dry. Top each deviled egg with a pickled shrimp, sprinkle some paprika and Old Bay on top. Garnish with green onions and fresh dill. Serve immediately.