Sauteed Garlic And Shallot Deviled Eggs
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 tsp
Shallot (minced)1 tsp
Garlic (minced)1 tsp
Sugar1 tsp
Kosher Salt1 cup
MayonnaiseDirections:
1
Fill a large sauce pot about 1/2 way with water
2
Put Gently put 12 eggs in the water and bring to a boil; cook for 20 minutes
3
Immediately remove eggs and gently put into a large bowl of ice water
4
Let them sit in the ice water for 20 minutes
5
*Cook's Note: You may also cool eggs in refrigerator overnight
6
After 20 minutes, remove the shell and cut each hard-boiled egg in half
7
With a spoon, scoop out the egg yolk from each egg and put into a medium sized mixing bowl
8
With a fork, mash together the egg yolks until soft
9
In a small saute pan, heat 1 tablespoon of oil over medium heat
10
Add the minced shallots and garlic
11
Sautee for 1 minute and immediately remove from heat
12
Next, add the sugar, shallots, garlic, kosher salt, and mayonnaise to the medium mixing bowl with the soft egg yolks
13
Mix until fully incorporated
14
Using a spoon or a pastry bag, dollop this mixture into each halved egg white
15
Serve
16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
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