Spicy Deviled Eggs With Crispy Shallots cover

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Spicy Deviled Eggs With Crispy Shallots

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Ingredients

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Spicy Deviled Eggs With Crispy Shallots

Fried Shallots

2 shallots

½ cup canola oil

Kosher salt

Spicy Deviled Eggs

12 eggs

⅓ cup mayo

2 tablespoons Sriracha

¼ tsp low sodium soy sauce

½ tsp smoked paprika

½ tsp garlic powder

¼ tsp cayenne

¼ tsp white pepper

Kosher saltto taste

chives or green onions

Instructions

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Fried Shallots

Place the shallots in an even layer in a shallow pan. Cover with the oil (they should be fully submerged). Use more if you need to!

Cook over medium-low heat until the shallots are golden-brown, about 20-25 minutes. Stir often with the tines of a fork to separate the shallots. Keep a close eye, because they will cook quickly once they start to brown.

Use the tines of a fork to remove the shallots from the pan. Place the shallots on a paper towel-lined plate to soak up any extra oil. Sprinkle the hot fried shallots with Kosher salt and let cool. Store in an airtight container for up to 3 days.

Hard Boiled Eggs

Fill a large bowl with ice water. Then, place the eggs in a large pot. Cover with cold water by at least one inch.

Bring the water to a boil. Once it reaches a boil, cover the pot with a lid and slide it off of the heat. Let the eggs cook in the hot water for 12 minutes.

Immediately transfer the hard boiled eggs to the bowl of ice water. Let cool for about 15 minutes. Drain, dry, and store them in the fridge for up to 5 days.

Spicy Deviled Eggs

Peel the hard boiled eggs. Halve the eggs lengthwise, and scoop the yolks into a small bowl. Place the egg whites on a serving tray.

Add the mayo, Sriracha, soy sauce, smoked paprika, garlic powder, cayenne, white pepper, and Kosher salt to the egg yolks. Using a hand mixer, beat the egg yolk mixture until it's very smooth. (Alternatively, use a fork to mash the mixture by hand until smooth.) Taste, and add more spices if necessary.

Spoon the yolk filling into a piping bag. Then, fill the divots in the egg whites with the egg yolk mixture. (Alternatively, you can use a spoon to fill the egg whites with the egg yolk filling.)

Immediately before serving, sprinkle the spicy deviled eggs with chives and the fried shallots. Enjoy!

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Nutrition

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Tips & Tricks (5)

Ice Bath Perfection 🧊
Immediately transfer boiled eggs to an ice bath for at least 5 minutes to stop the cooking process and ensure creamy yolks without the gray-green ring, plus easier peeling.
Crispy Shallot Timing ⏱️
Fry shallots separately just before serving and store them in a paper towel-lined container to maintain maximum crispness, adding them as the final garnish to prevent sogginess.
Mayo Temperature Trick 🥄
Bring your mayo to room temperature before mixing with the yolk filling to create a smoother, creamier consistency without lumps or separation.
Spice Layering Strategy 🌶️
Balance your heat by using smoked paprika and cayenne for depth, soy sauce for umami, and sriracha for fresh spice—taste as you blend to find your perfect heat level before piping.
Make-Ahead Assembly 🕐
Prepare egg white halves and filling up to 24 hours ahead, storing separately in airtight containers, then pipe and garnish with crispy shallots just before serving for fresh presentation and optimal texture.