Deviled Eggs With Shallots

1. 1

   Hardboil and shell the eggs. Cut the eggs in half (I keep a paper towel around to wipe the yolk off of the knife between cuts to make cutting easier). Place the yolks in a bowl and set the whites aside.

2. 2

   Finely mince the shallot(s).

3. 3

   Using a fork, crush the yolks until they are fine.

4. 4

   Combine the yolks, shallot, mayonnaise, mustard, vinegar, salt and pepper and stir until smooth. I add the ingredients a little bit at a time and periodically taste to get the flavor to where I want it.

5. 5

   Place the yolk mixture in a Ziplock bag. Cut a corner off the bag and pipe the yolk mixture onto the egg whites.

6. 6

   Sprinkle with paprika and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.