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Recipe courtesy of Nancy Fuller

Ultimate Deviled Eggs

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  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 25 min
  • Yield: 12 servings
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Pickled Shallots:


  1. 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.
  2. 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.
  3. 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:

  1. Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
  2. 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.

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