Ingredients
Smoky Deviled Eggs
What You Need
6 eggs
4 tablespoons mayonnaise
2 tablespoons sundried tomatoes in oil, drained
1 1/2 teaspoon smoked paprika (pimentón)
1 shallot
1/4 cup vegetable oil
Kosher salt
Preparation
- Hard boil the eggs.
2 While the eggs are cooking, prepare the garnish: thinly slice the shallots. In a small pan, heat 1/4 cup vegetable oil. Test the heat of the oil with a shallot slice - when it sizzles, add the rest of the shallots. Cook until the shallots are golden brown, about 4 minutes. Remove from the pan with a slotted spoon, and place on a paper towel to cool. Sprinkle with a bit of salt and reserve until ready to serve.
3 When the eggs are ready, slice them in half and scoop the yolks into a bowl. Smash the yolks with a fork.
4 Finely chop 2 tablespoons of sundried tomatoes (drained of their oil). Then mix the tomatoes with the egg yolks, 4 tablespoons mayonnaise, 1 1/2 teaspoons smoked paprika, and about 1/8 teaspoon kosher salt (or to taste).
5 Spoon the mixture into the egg white halves. Refrigerate until ready to serve. Before serving, top each egg with a crispy shallot to garnish.
