Sauteed Garlic and Shallot Deviled Eggs

Name: Sauteed Garlic and Shallot Deviled Eggs
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 dounceen eggs; 1 teaspoons garlic, minced; 1 teaspoons kosher salt; 118 milliliters mayonnaise; 1 teaspoon shallots, minced; 1 teaspoon sugar; 1 Tbsp vegetable oil

The recipe Sauteed Garlic and Shallot Deviled Eggs could satisfy your American craving in about 1 hour and 20 minutes. One portion of this dish contains about 1g of protein, 17g of fat, and a total of 161 calories. This recipe serves 6. Not a lot of people really liked this hor d'oeuvre. A mixture of mayonnaise, garlic, shallots, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Fill a large sauce pot about 1/2 way with water. Put Gently put 12 eggs in the water and bring to a boil; cook for 20 minutes. Immediately remove eggs and gently put into a large bowl of ice water.

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Water

Sauce

Egg

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Pot

Bowl

Let them sit in the ice water for 20 minutes. *Cook's Note: You may also cool eggs in refrigerator overnight.

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Water

Egg

After 20 minutes, remove the shell and cut each hard-boiled egg in half. With a spoon, scoop out the egg yolk from each egg and put into a medium sized mixing bowl. With a fork, mash together the egg yolks until soft.

Ingredients you will need

Hard Boiled Egg

Egg Yolk

Egg

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Mixing Bowl

In a small saute pan, heat 1 tablespoon of oil over medium heat.

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Cooking Oil

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Frying Pan

Add the minced shallots and garlic.

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Shallot

Garlic

Sautee for 1 minute and immediately remove from heat.

Next, add the sugar, shallots, garlic, kosher salt, and mayonnaise to the medium mixing bowl with the soft egg yolks.

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Kosher Salt

Mayonnaise

Egg Yolk

Shallot

Garlic

Sugar

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Mixing Bowl

Mix until fully incorporated. Using a spoon or a pastry bag, dollop this mixture into each halved egg white.

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Egg Whites

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Pastry Bag

Serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.