Appetizer You Need: Deviled Eggs with Crispy Shallot Gremolata

With Thanksgiving coming up quickly, you might be struggling to find an appetizer to bring to a family gathering. This deviled eggs recipe is just what you need. It’s quick and easy to make finger food. I adapted this recipe from BonAppetit and it serves 12 so it’s perfect for a party. Check out how to make it below!

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Ingredients:

  • 12 large eggs
  • 3/4 cup vegetable oil
  • 1 large shallot, thinly sliced into rings
  • Kosher salt
  • 1/2 cup mayonnaise
  • 2 tsp. Dijon mustard
  • 1 tbl. fresh lemon juice
  • 2 tbl. finely chopped fresh chives
  • 2 tbl. finely chopped fresh parsley
  • 1 tsp. finely grated lemon zest
  • 1 pastry bag

Directions:

img_2100Place eggs in a medium pot and cover with water. Bring them to a boil, remove from heat and cover. Let it sit 9 minutes. Remove eggs with a slotted spoon and transfer to an ice bath.

Meanwhile, heat the oil in a small saucepan over medium-high. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 5 minutes.

Remove the shallots with a slotted spoon and transfer to paper-towels; season with salt and let cool. Once cool, toss chives, parsley and lemon zest in a small bowl with the img_2157shallots then season with salt.Peel eggs and halve lengthwise.

Pop out the yolks and place them in a medium bowl. Reserve the whites. Add mayonnaise, mustard and lemon juice to the yolks and stir with a fork or whisk until ti gets very smooth. Season with salt and more lemon juice, if desired.

Fit a pastry bag with a large star tip or use a resealable plastic bag with a hole cut out in the corner. Scoop the egg yolk mixture into the pastry bag and pipe into the egg whites. Top with shallot gremolata and then serve.

 

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