| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 25 min |
| Yield: | 12 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
Instructions
- Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.
- Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.
- 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. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.
- Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
- Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 193 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 195 mg |
| Sodium | 404 mg |
Reviews
A little time intensive but really yummy!
Awesome recipe, entire family loved them, no leftovers!!! Thanks Nancy!!
I just love Nancy Fuller deviled eggs recipe I’m making them for the fourth of July