Swedish Easter Egg Halves with Shrimp and Dill

Method

1. 1Place the eggs in a small saucepan, cover with cold water, bring to a rolling boil, and cook for exactly 8 minutes for firm but creamy yolks.
2. 2Transfer eggs immediately into an ice bath to cool completely, then peel and slice cleanly in half lengthwise.
3. 3In a bowl, mix together the mayonnaise, fraiche, dijon mustard, 1 tablespoon freshly squeezed lemon juice, salt, and black pepper.
4. 4Drain the shrimp in brine thoroughly and pat dry with paper towels.
5. 5Pipe or spoon a dollop of the dressing onto each egg half, generously pile on the shrimp, and garnish with fresh dill fronds.