Ultimate Deviled Eggs
- Level: Easy
- Total: 1 hr 55 min
- Active: 25 min
- Yield: 12 servings
- Level: Easy
- Total: 1 hr 55 min
- Active: 25 min
- Yield: 12 servings
Ingredients
12 large eggs
1/3 cup mayonnaise
1/4 cup Pickled Shallots, chopped, recipe follows, plus more for garnish
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
3 gherkins, finely chopped
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
4 slices bacon, cooked and chopped, plus more for garnish
1 scallion, white part finely minced and green part thinly sliced
Kosher salt and freshly ground black pepper
1/2 teaspoon paprika
Pickled Shallots:
1/2 cup rice wine vinegar
1/4 cup sugar
2 teaspoons salt
1/2 teaspoon coriander seeds
5 small shallots, peeled and thinly sliced into rings
Directions
- Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.
- Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.
- Transfer the filling to a piping bag fitted with a medium round tip or a resealable plastic bag with one corner of the bag snipped off. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.
Pickled Shallots:
- Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
- Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.
Cook’s Note
The Pickled Shallots can be made up to a week ahead. To transport, pack the filling in a plastic resealable bag and pack the whites separately in a sturdy container, then place both in a cooler with ice. Pack the toppings separately, they do not require refrigeration. When ready to fill, snip off a corner of the resealable bag and pipe into the whites. Keep some filled halves in the sturdy container in the cooler until ready serve. Finish with the toppings and serve.
