Best 8 Deviled Eggs With Shallots Recipes

SAUTEED GARLIC AND SHALLOT DEVILED EGGS

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.

DEVILED EGGS WITH SHALLOTS

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.

DEVILED EGGS WITH SHALLOTS

Steps:

• 1. Fill large pot halfway with water. Bring water to a boil, and when it reaches a boil place eggs into water one at a time with a large spoon. Keep heat high, allowing the eggs to boil for 8-10 minutes. Drain the eggs. Add enough cold water to the pot to cover the eggs. Let stand until the eggs are cool enough to handle. 2. Peel the eggs. Cut each egg in half lengthwise. Transfer the yolks to a small bowl and mash well with a fork. Stir in the mayonnaise, mustard, sugar, curry, shallot, salt and pepper until smooth. Spoon in the filling into a zip-top plastic bag and snip one corner of the bag. 3. Arrange the egg whites cut-side-up on a large serving plate. Squeeze out the filling from the bag, piping it into the cavities. Sprinkle the stuffed eggs with paprika. Cover with plastic wrap and refrigerate until ready to serve.

BEARNAISE DEVILED EGGS WITH CAVIAR AND FRIED SHALLOTS

Steps:

• For the fried shallots: Fill a deep, heavy skillet with 1 inch of oil and heat to 350 degrees F.
• Slice the shallots thinly, and separate into rings. Dust with rice flour, and then drop into the hot oil. Fry until golden brown and crispy. Remove to a paper towel to drain. Season with salt and pepper.
• For the bearnaise sauce: In a small saucepan over medium-high heat, combine half of the tarragon with the shallots, vinegar and wine. Bring to a simmer and cook until reduced by half, about 10 minutes. Remove from the heat and set aside to cool.
• Blend the egg yolks and 1/4 cup of the bearnaise reduction together in a blender. With the blender running, add one-third of the melted butter in a slow, steady stream. Once the butter emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half of the tarragon, season with salt and pepper, and give the sauce one more buzz. Set aside in a warm spot to hold.
• For the deviled eggs: To make perfect hard-boiled eggs, place the eggs in a saucepan of cold water and bring to a boil over high heat. Once the water boils, immediately turn off the heat and let sit for exactly 14 minutes. Transfer the eggs to a bowl of cold water, let cool, and then peel.
• Slice the eggs in half, and then slice a sliver off the bottom so they will stand erect on the plate. Remove the yolks to a food processor.
• Season a bowl of cold water very generously with salt, and stir until dissolved. Rinse the egg whites in the salt water to remove any remaining yolk--this way, you season the eggs at the same time.
• To the yolks in the food processor, add 1/4 cup of the bearnaise sauce and the creme fraiche, mayonnaise, mustard and lemon juice. Process until completely smooth--you may have to add a few drops of water to loosen. Season with salt.
• Transfer the egg yolk mixture to a piping bag fitted with a large circle tip, and pipe the filling into the egg whites. Top with caviar, fried shallots and tarragon tips.

DEVILED EGGS WITH CRISPY SHALLOT GREMOLATA RECIPE - (4.1/5)

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.

BEST DEVILED EGGS

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

CREAMY DEVILED EGGS

Steps:

• Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
• Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
• Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
• Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

GREEK DEVILED EGGS

Steps:

• If using regular yogurt, line a strainer with a coffee filter, place over a bowl or cup, and place yogurt in the filter. Let drain for 4 hours or overnight. Discard the water and use the remaining yogurt in the recipe.
• Place eggs in a pot and cover with cold water so that it covers the eggs by 1 inch. Heat on stove until boiling. Remove from heat and cover with lid. Set timer to 15 minutes.
• After 15 minutes, immediately drain eggs and run under cold water or immerse in a ice bath. Peel eggs.
• Slice eggs in half and scoop out yolks into a small bowl. Set the whites aside.
• Smash the yolks with the back of a fork. Add 1/2 cup yogurt and mix well. Continue to add 1 tbsp of yogurt until desired consistency is reached.
• Mix in sun-dried tomatoes, salt, and paprika.
• Heat oil in a skillet over medium-heat. When oil is hot, test with a shallot; when the shallot instantly sizzles it is ready. Cook shallots in oil until browned. Drain on paper towels and salt lightly while still hot.
• Using a small spoon, fill each egg half with the yolk mixture. Top each egg with one or two shallot slices immediately before serving.