Ultimate Deviled Eggs

  1. Place the eggs in a large saucepan and cover completely with cool water.
  2. Bring to a boil and then cover and remove from the heat.
  3. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.
  4. Peel the eggs, then halve lengthwise.
  5. Remove the yolks and place them in a bowl.
  6. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth.
  7. Alternatively, use a food processor.
  8. Add the chives, parsley, bacon, scallion whites and some salt and pepper.
  9. 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.
  10. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.
  11. Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
  12. Place the shallots in a medium heatproof bowl and pour the hot liquid over the top.
  13. Cool to room temperature, and then cover and refrigerate for 1 hour.

eggs, mayonnaise, shallots, mustard, white wine vinegar, fresh chives, parsley, bacon, scallion, kosher salt, paprika, rice wine vinegar, sugar, salt, coriander seeds, shallots

Taken from www.foodnetwork.com/recipes/nancy-fuller/ultimate-deviled-eggs.html (may not work)

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