Sauteed Garlic and Shallot Deviled Eggs

Total Time:
1 hr 20 min
1 hr
20 min

6 servings

  • 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
  • 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. *Cook's Note: You may also cool eggs in refrigerator overnight.

  • 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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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