Deviled Eggs With Crispy Shallots And Chilies Recipe
- 6
- or
- , peeled and halved lengthwise
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons finely diced jalapeno or 1 teaspoon minced Thai bird chilies, plus more for garnish
- 1 tablespoon fresh lemon juice from 1 lemon
- 1/4 cup
- Kosher salt and freshly ground black pepper
- Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add mayonnaise, jalapeno or Thai bird chilies, lemon juice, and half of fried shallots. Using a stiff whisk, mash until thoroughly combined. Season to taste with salt and pepper.
- Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish with remaining fried shallots and jalapeno. Serve immediately.
mayonnaise, bird chilies, lemon juice, kosher salt
Taken from www.seriouseats.com/recipes/2014/05/deviled-eggs-crispy-shallots-chilies-recipe.html (may not work)