Ingredients
- 6 large eggs
- 3 tablespoons whole egg mayonnaise
- 2 teaspoons Chooki's Original Chicken Salt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Pinch of smoked paprika
- Crispy Shallots:
- 2 large shallots, thinly sliced into rings
- 2 tablespoons vegetable oil
- Pinch of Chooki's Original Chicken Salt
Difficulty: Easy | Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 4-6 (12 halves) | Dietary: Gluten-Free, Vegetarian
If you have leftover hard-boiled eggs kicking around after Easter, this is what you do with them. The filling gets a proper seasoning hit from Chooki's Original Chicken Salt, and the crispy shallots on top add that crunch you didn't know devilled eggs were missing.
- 6 large eggs
- 3 tablespoons whole egg mayonnaise
- 2 teaspoons Chooki's Original Chicken Salt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Pinch of smoked paprika
- Crispy Shallots:
- 2 large shallots, thinly sliced into rings
- 2 tablespoons vegetable oil
- Pinch of Chooki's Original Chicken Salt
Step 1: Boil the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath for 5 minutes, then peel and slice in half lengthwise. Pop the yolks into a bowl.
Step 2: Fry the Shallots
Heat vegetable oil in a small frypan over medium heat. Add the shallot rings and cook for 4-5 minutes, stirring often, until deep golden and crispy. Drain on paper towel and hit them with a pinch of Chooki's Original while they're still hot.
Step 3: Fill and Serve
Mash the egg yolks with a fork until crumbly. Add the mayo, Chooki's Original Chicken Salt, Dijon mustard, and lemon juice. Mix until smooth and creamy. Spoon or pipe the filling back into the egg whites. Top each one with crispy shallots and a dusting of smoked paprika.
Tip: Make the filling the night before and keep it in the fridge. It firms up and pipes even better when cold.
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