Ultimate Deviled Eggs Recipe

Name: Ultimate Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 large eggs, 1/3 cup mayonnaise, 1/4 cup Pickled Shallots, chopped, recipe follows, plus more for garnish, 1 teaspoon Dijon mustard, and more.

Yes, Ultimate Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ultimate Deviled Eggs

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