Eggs With Pickled Shallot And Parsley Recipes

ULTIMATE DEVILED EGGS

Steps:

• 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.

DEVILED EGGS WITH SHALLOTS

Steps:

• Hardboil and shell the eggs. Cut the eggs in half (I keep a paper towel around to wipe the yolk off of the knife between cuts to make cutting easier). Place the yolks in a bowl and set the whites aside.
• Finely mince the shallot(s).
• Using a fork, crush the yolks until they are fine.
• Combine the yolks, shallot, mayonnaise, mustard, vinegar, salt and pepper and stir until smooth. I add the ingredients a little bit at a time and periodically taste to get the flavor to where I want it.
• Place the yolk mixture in a Ziplock bag. Cut a corner off the bag and pipe the yolk mixture onto the egg whites.
• Sprinkle with paprika and serve.

EGGS WITH PICKLED SHALLOT AND PARSLEY

Steps:

• Gently lower eggs into a medium pot of boiling water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool.
• Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.
• Drain shallots and toss in a small bowl with parsley; season with salt.
• Carefully peel eggs (they'll be a little wobbly in the center) and slice crosswise 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.