Sauteed Garlic And Shallot Deviled Eggs Recipes

ROASTED GARLIC DEVILED EGGS

Steps:

• Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely., Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in mayonnaise, cheese and paprika., Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.

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.

GARLIC DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.

TORI RITCHIE'S BLOODY MARY'S AND DEVILED EGGS

Steps:

• In a 3 quart pitcher mix together all but the celery stalks. Serve over ice with a celery stalk in each glass.
• Halve the hard boiled eggs; place yolks in a large bowl, reserve the whites on a platter. Mash the yolks with the mayonnaise, curry powder, scallions, garlic, lemon juice and salt. Pipe or spoon equal amounts of yolk mixture into reserved white halves. Garnish with cilantro.

GARLIC-SHALLOT CRUNCH

Steps:

• Combine shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.

DEVILED EGGS

Steps:

• Peel and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper, to taste, and hot red pepper sauce. Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.

DEVILED EGG SALAD WITH ROMAINE

Steps:

• Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
• Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.