DEVILED EGGS WITH CRISPY SHALLOT GREMOLATA RECIPE - (4.1/5)

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.