I’m a serious deviled egg fan. If you invite me to your party and you put out deviled eggs, you better watch me, because I’ll devour them ALL in seconds. Just gently ask me to walk away and remind me there are other guests. There’s just something about deviled eggs – probably the mayonnaise and mustard and a bit of dill and all the creamy goodness – that makes them irresistible.
A few years ago I was at a party and someone put out deviled eggs with crispy shallots piled on top. I really had to exercise some self-control, because these babies were good. So good. I’ve made crispy-shallot-topped deviled eggs a few times since then, and finally wrote down my recipe so I could share the love with you!
These deviled eggs with crispy shallots make such a great addition to a brunch menu (or really, any menu). Serve them as a dinner appetizer. Put them out with your spring brunch spread. Add them to your summer bbq. They work all day, every day. If you don’t like deviled eggs, that’s perfectly fine. More for the rest of us to enjoy 😉
Here’s the simple recipe:
Tastiest Deviled Eggs with Crispy Shallots, Chives, Dill, and HOT SAUCE
makes 16 halves, about enough for 2 people (haha, just kidding…it’s about enough for 6-8 people)
1/3 cup mayonnaise
1 tbsp whole grain mustard
1 tbsp fresh chives, chopped, plus some for garnish
1 tbsp fresh dill, chopped, plus some for garnish
1 1/2 tsp fresh lemon juice
1/4 tsp cholula
salt and pepper, to taste
2 large shallots (4 small shallots), sliced into thin rounds
3/4 cup canola oil
Hard boil eggs according to your favorite instructions. Some like them softer, some like them softer. I typically make them this way: place eggs in pan and fill with cool water 1″ above the eggs. Put on stove on medium heat and bring to a boil. Remove from heat and cover, for 12 minutes. Then run under cold water until chilled (or place in ice bath).
While eggs are coming to a boil and finishing off to the side, fry the sliced shallots. I followed chef Josh Cohen’s instructions on Food 52. It worked perfectly, and I couldn’t stop eating them plain. You might want to actually fry more than just 2 large shallots if you love fried onions!
Peel eggs, slice in half, and place yolks in a medium mixing bowl. Gently rinse out egg white halves, and place upside down on a paper towel to dry.
Place mayonnaise, mustard, chives and dill, lemon juice, and hot sauce into bowl with yolks. You can either mash with a fork or a potato masher, or put all of this into a food processor if you want a completely smooth filling. I go back and forth between wanting smooth or texture. This time I decided to just use a fork; it makes them more rustic and … textured. Taste mixture and add salt and pepper, more lemon juice and/or hot sauce to taste!
Spoon mixture into a large ziplock bag, and cut the corner off the bag (or you can use a pastry bag if you have one). Carefully squeeze filling into egg halves. Garnish with crispy shallots, if you have any leftover after snacking, chopped chives, a sprig of dill, and a sprinkle of flaky sea salt! ENJOY!
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