Smokey Deviled Eggs w/Crispy Shallots



Via The Kitchn.


★★★☆☆ 1 vote

Yield 6 hardboiled eggs/Serves 6-12
15 Min
15 Min
Stove Top


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

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

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

How to Make Smokey Deviled Eggs w/Crispy Shallots


  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.

Printable Recipe Card

About Smokey Deviled Eggs w/Crispy Shallots

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

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