Deviled Eggs With Crispy Shallot Gremolata Recipe 415

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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.

SAUTEED GARLIC AND SHALLOT DEVILED EGGS



Sauteed Garlic and Shallot Deviled Eggs image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 7

1 dounceen eggs
1 tablespoon vegetable oil
1 teaspoon shallots, minced
1/2 teaspoon garlic, minced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 cup mayonnaise

Steps:

  • Fill a large sauce pot about 1/2 way with water. Put Gently put 12 eggs in the water and bring to a boil; cook for 20 minutes. Immediately remove eggs and gently put into a large bowl of ice water. Let them sit in the ice water for 20 minutes.
  • After 20 minutes, remove the shell and cut each hard-boiled egg in half. With a spoon, scoop out the egg yolk from each egg and put into a medium sized mixing bowl. With a fork, mash together the egg yolks until soft.
  • In a small saute pan, heat 1 tablespoon of oil over medium heat. Add the minced shallots and garlic. Sautee for 1 minute and immediately remove from heat.
  • Next, add the sugar, shallots, garlic, kosher salt, and mayonnaise to the medium mixing bowl with the soft egg yolks. Mix until fully incorporated. Using a spoon or a pastry bag, dollop this mixture into each halved egg white. Serve.

DEVILED EGGS WITH SHALLOTS



Deviled Eggs With Shallots image

I made these for a family get together once, and now they are requested all the time. They actually resulted in me collecting deviled egg serving trays. All the measurements are approximate/to taste.

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

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  • 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.
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