Description

This recipe provides an easy, flavorful deviled egg filling, perfect as a speedy appetizer or high-protein snack, featuring creamy yolks, tangy mustard, smoked paprika, and crispy fried shallots. It is a fantastic addition to any family meal or gathering, offering maximum flavor with minimal effort.

Ingredients

Scale

6 large eggs
0.25 cup (60 g) mayonnaise
2 teaspoons (10 g) Dijon mustard
1 teaspoon (5 mL) fresh lime juice
1 teaspoon (5 g) sweet smoked paprika, plus extra for garnish
0.5 teaspoon (2 g) fine sea salt
0.25 teaspoon (1 g) freshly ground black pepper
2 small shallots, peeled and thinly sliced into rings
1 cup (250 mL) neutral vegetable oil
2 tablespoons (10 g) fresh cilantro leaves, roughly chopped

Instructions

Prepare Hard-Boiled Eggs: Place eggs in a saucepan, cover with cold water by 2.5 cm (1 inch). Bring water to a rolling boil, remove from heat, cover, and stand for 12 minutes until set. Cool in an ice bath for at least 10 minutes until cold to the touch.
Fry Crispy Shallots: Heat 1 cup (250 mL) neutral oil in a small, heavy-bottomed saucepan to 160(degree)C (325(degree)F). Fry sliced shallot rings until golden brown and crisp, about 3-5 minutes. Drain on paper towels; they will get crunchier as they cool.
Separate Yolks And Whites: Peel chilled eggs, then slice them in half lengthwise. Gently scoop the yolks into a medium bowl and place the egg white halves on a platter, ready for filling.
Mash Egg Yolks: Mash the scooped yolks thoroughly with a fork until smooth, ensuring no large lumps remain. (For extra creaminess, a food processor can be used quickly).
Combine Yolk Filling: Add mayonnaise, Dijon mustard, lime juice, smoked paprika, salt, and pepper to the mashed yolks. Mix vigorously until the mixture is light, creamy, and orange-red. Taste and adjust seasoning as needed. (If dry, add an extra half-teaspoon of mayonnaise for perfect consistency).
Fill Egg White Halves: Spoon or pipe the yolk mixture evenly into the egg white halves. (A piping bag or a zip-top bag with a snipped corner works well for neat swirls). Fill generously, mounding slightly.
Garnish And Serve: Top each filled deviled egg with the crispy fried shallots, fresh cilantro for a vibrant green pop, and a final dusting of paprika for aroma. Serve immediately as a delightful high-protein snack or appetizer.

Notes

For best flavor, use good quality mayonnaise and fresh herbs like chives or dill. Using 7-10 day old eggs for boiling will make peeling easier. For quick prep, use pre-cooked hard-boiled eggs or mix the filling directly in a sturdy zip-top bag. This recipe is naturally low-carb and gluten-free. Ensure mayonnaise is dairy-free for dairy-free diets.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Boiling, Frying, Mixing
Cuisine: American

Nutrition

Serving Size: 2 deviled egg halves
Calories: 140 calories
Sugar: 1 g
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 370 mg

Keywords: deviled eggs, easy appetizer, high-protein snack, smoked paprika, crispy shallots, creamy, party food, healthy lunch, family friendly