Deviled Eggs With Crispy Shallot Gremolata Recipe 415

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.

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.

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.

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Steps:

• Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool in ice water.
• Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
• Refill each egg half with the yolk mixture and sprinkle with paprika.