Smokey Deviled Eggs w/Crispy Shallots

Name: Smokey Deviled Eggs w/Crispy Shallots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Yield 6 hardboiled eggs/Serves 6-12
Cuisine: Mediterranean
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)

By C G
@Celestina9000

Via The Kitchn.

Rating:

★★★☆☆ 1 vote3

Comments:

4 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)
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How to Make Smokey Deviled Eggs w/Crispy Shallots

Step-by-Step

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.
Slice the eggs in half and scoop the yolks into a bowl. Set the egg whites aside.
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.
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.
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.