Recipe: TPH Deviled-ish Eggs

Overview

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Prep/Cook Time:
15 minutes/8 minutes

Makes:
6 Servings

Course:
Appetizer

I love a deviled egg. And I have always wanted to do a version where they were a bit elevated. Why “deviled-ish”? Well, traditionally these are hard-boiled and the yolk filling has mayo, mustard and cayenne pepper. This Party Hack version only has mayo in common with the traditional type. But with not much work, these will go a long way to impress your guests — and they taste amazing.

Ingredients:

• 6 large eggs (at room temperature)

• 1/2 C mayonnaise

• 1 tsp smoked paprika

• 1/2 C giardiniera, diced (or other briny/crunch topping you like)

• 6 sprigs Italian parsley, chopped

• 1 large (or 2 small) shallots

• Vegetable oil for frying

• Kosher salt

• Ice water

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Instructions:

Fried Shallots

1. Using a mandolin, shave shallots into thin pieces. Drop them into a small skillet or saucepan of oil.

2. Heat oil over medium high heat.

3. Once all the shallots and oil start to rapidly bubble, turn heat down to medium low. Fry until they are golden, but not dark. THEY WILL BURN EASILY.

4. Once they are golden, remove with a slotted spoon to a paper towel. Sprinkle kosher salt on them immediately as they cool. Set aside.

Aioli

1. In a small bowl, combine mayonnaise and smoked paprika.

2. Set aside.

Eggs

1. Bring saucepan of water to a boil.

2. Using a spider or slotted spoon, drop in all 6 eggs carefully and boil for 7 minutes and 30 seconds.

3. While those are boiling, prepare a bowl of ice water to drop the eggs into.

4. When eggs are done, drop them into ice bath and wait 5 minutes while they stop cooking.

5. Peel eggs and cut into halves, lengthwise (see image below).

   HACK: Wipe off your knife after cutting every egg so that yolk residue does not mess up the yolk on the next egg.

6. Salt each egg half.

7. Top each egg with the aioli, giardiniera, parsley and fried shallots.