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1
Fill a large sauce pot about 1/2 way with water.
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2
Put Gently put 12 eggs in the water and bring to a boil; cook for 20 minutes.
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3
Immediately remove eggs and gently put into a large bowl of ice water.
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4
Let them sit in the ice water for 20 minutes.
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5
*Cook's Note: You may also cool eggs in refrigerator overnight.
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6
After 20 minutes, remove the shell and cut each hard-boiled egg in half.
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7
With a spoon, scoop out the egg yolk from each egg and put into a medium sized mixing bowl.
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8
With a fork, mash together the egg yolks until soft.
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9
In a small saute pan, heat 1 tablespoon of oil over medium heat.
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10
Add the minced shallots and garlic.
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Sautee for 1 minute and immediately remove from heat.
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Next, add the sugar, shallots, garlic, kosher salt, and mayonnaise to the medium mixing bowl with the soft egg yolks.
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13
Mix until fully incorporated.
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14
Using a spoon or a pastry bag, dollop this mixture into each halved egg white.
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15
Serve.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
