Best Deviled Eggs With Crispy Shallot Gremolata Recipes

Deviled Eggs with Crispy Shallot Gremolata Recipe - (4.1/5) image

Provided by á-174535

Number Of Ingredients 12

12 large eggs
3/4 cup vegetable oil
1 large shallot, thinly sliced into rings
Kosher salt to taste
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice, plus more
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon lemon zest, finely grated
1 large star tip
1 pastry bag

Steps:

Place eggs in a medium pot and cover with water. Bring to a boil, remove from heat, and cover. Let sit 9 minutes. Remove eggs with a slotted spoon and transfer to an ice bath. Meanwhile, heat oil in a small saucepan over medium-high. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon and transfer to paper-towels; season with salt and let cool. Peel eggs and halve lengthwise. Pop out yolks and place in a medium bowl; reserve whites. Add mayonnaise, mustard, and lemon juice to yolks and stir with a fork or whisk until very smooth; season with salt and more lemon juice, if desired. Toss chives, parsley, lemon zest, and reserved shallots in a small bowl; season with salt. Fit a pastry bag with a large star tip (or use a resealable plastic bag with a hole cut out in the corner). Scoop egg yolk mixture into pastry bag and pipe into egg whites. Top with shallot gremolata before serving.

Deviled Eggs With Shallots image

Provided by BabyKEsq

Categories < 60 Mins

Time 40m

Yield 9 serving(s)

Number Of Ingredients 8

18 hard-boiled eggs, shelled
1 -2 shallot, finely minced
1/3 cup mayonnaise
3 tablespoons yellow mustard
3 tablespoons vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon ground paprika

Steps:

Hardboil and shell the eggs. Cut the eggs in half (I keep a paper towel around to wipe the yolk off of the knife between cuts to make cutting easier). Place the yolks in a bowl and set the whites aside.
Finely mince the shallot(s).
Using a fork, crush the yolks until they are fine.
Combine the yolks, shallot, mayonnaise, mustard, vinegar, salt and pepper and stir until smooth. I add the ingredients a little bit at a time and periodically taste to get the flavor to where I want it.
Place the yolk mixture in a Ziplock bag. Cut a corner off the bag and pipe the yolk mixture onto the egg whites.
Sprinkle with paprika and serve.

Nutrition Facts : Calories 193.5, Fat 13.6, SaturatedFat 3.7, Cholesterol 426.3, Sodium 301.8, Carbohydrate 3.9, Fiber 0.2, Sugar 1.8, Protein 12.8