Deviled Eggs with Crispy Shallots & Chili Oil
Elevate your appetizer game with these deviled eggs topped with crispy shallots and a drizzle of chili oil, combining simplicity with elegance.
Ingredients
Main
- 6 large eggs
- 2 medium shallots finely sliced
- 1 cup vegetable oil for frying
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chili oil
- Fresh chives finely chopped, for garnish
Instructions
- Cook the eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath to cool.
- Fry the shallots: Heat oil in a skillet over medium-high heat. Fry shallots until golden, about 3-4 minutes. Drain on paper towels and season with salt.
- Prepare the filling: Peel eggs, halve, and scoop yolks into a bowl. Add mayonnaise, mustard, vinegar, salt, and pepper. Mash until smooth.
- Assemble the eggs: Spoon yolk mixture into egg whites, drizzle with chili oil, and top with crispy shallots and chives.
- Refrigerate or serve: Chill for 15 minutes to blend flavors or serve immediately.
Notes
Consider a dollop of sour cream or smoked paprika before serving. Substitute chili oil with olive oil and chili flakes if preferred.