Sauteed Garlic and Shallot Deviled Eggs

Name: Sauteed Garlic and Shallot Deviled Eggs
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Ingredients: 1 dounceen eggs; 1 tablespoon vegetable oil; 1 teaspoon shallots, minced; 1/2 teaspoon garlic, minced; 1 teaspoon sugar; 1/2 teaspoon kosher salt; 1/2 cup mayonnaise

Getting reviews...

Total: 1 hr 20 min

Prep: 1 hr
Cook: 20 min

Yield: 6 servings

Total: 1 hr 20 min

Prep: 1 hr
Cook: 20 min

Yield: 6 servings

Ingredients

Deselect All

1 dounceen eggs

1 tablespoon vegetable oil

1 teaspoon shallots, minced

1/2 teaspoon garlic, minced

1 teaspoon sugar

1/2 teaspoon kosher salt

1/2 cup mayonnaise

Directions

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.