Smokey Deviled Eggs w/Crispy Shallots

C G

By
@Celestina9000

Via The Kitchn.


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Rating:

Comments:

Serves:

Yield 6 hardboiled eggs/Serves 6-12

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

6 large
eggs, hard boiled and peeled
1 large
shallot, peeled
1/4 c
olive oil
coarse salt, to taste

EGG FILLING:

1/4 c
greek yogurt (or plain yogurt, drained)
2 Tbsp
sun-dried tomatoes, finely chopped
1/2 tsp
spanish smoked paprika

GARNISH:

fresh herbs, cut into thin ribbons (basil, greek oregano, parsley or mint)

Directions Step-By-Step

1
Note: I used small fresh grape tomatoes in place of the sun-dried tomatoes. They were thinly sliced and one slice arranged on top of each egg half.
2
Slice the eggs in half and scoop the yolks into a bowl. Set the egg whites aside.
3
Combine the egg filling in a prep bowl. Taste and, if you wish, add more yogurt *1 tablespoon at a time* until you reach the desired consistency.
4
In a small saucepan, heat olive oil over medium heat. Test the oil with a slice of shallot – when it instantly sizzles, it's ready. Add the shallot slices to the pan and cook until they turn golden brown. Using a slotted spoon, remove them from the pan and place on a paper towel. While they're still hot, sprinkle lightly with coarse salt.
5
Using a small spoon, fill each egg white with a generous amount of filling.

If serving immediately, top each one with a frizzled shallot and fresh herb ribbons. Or cover with plastic wrap and refrigerate, and top with shallots and fresh herbs just before serving. Best eaten within a few hours.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Mediterranean
Dietary Needs: Vegetarian