Recipe courtesy of Brian Hill
Sauteed Garlic and Shallot Deviled Eggs
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 34
- Sodium
- 121
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
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
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.
Cook’s Note
You may also cool eggs in refrigerator overnight.