Sun-dried Tomato Deviled Eggs with Crispy Shallots
 
 
Yield: 12 deviled eggs
Ingredients
  • 1 small shallot
  • 2 tablespoons vegetable oil
  • ¾ cup boiling water
  • 3 tablespoons julienned sun-dried tomatoes
  • 3 tablespoons mayonnaise
  • 6 hardboiled eggs, peeled
  • 1 teaspoon smoked paprika, plus additional for garnish
  • Salt and pepper
Directions
  1. Slice the shallot into very thin rings.
  2. Heat the vegetable oil in a small sauté pan over medium-high heat. Once the oil is hot place a small handful of the sliced shallots into the sauté pan and let fry. Once the shallots are crispy, but not burned, about 2-3 minutes, remove with a slotted spoon and place on a paper towel. Repeat until all the shallot slices are crispy.
  3. Combine the boiling water and sun-dried tomatoes and let them soak for 5-10 minutes. Meanwhile, carefully slice the hardboiled eggs lengthwise and place the egg yolks in a food processor. When the sun-dried tomatoes are done soaking drain them and place them in the food processor with the egg yolks. Add the mayonnaise and smoked paprika. Puree the mixture until smooth then season with salt and pepper to taste.
  4. Evenly spoon the mixture into the empty egg whites or fill a pastry bag with the egg mixture and pipe evenly into the empty egg whites. Dust with some additional smoked paprika before serving.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/04/03/sun-dried-tomato-and-smoked-paprika-deviled-eggs-with-crispy-shallots/