Ultimate Deviled Eggs

• 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
• 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

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)