Deviled Eggs



I've never made deviled eggs before. But something about them seemed appropriate for a Downton Abbey premiere party.

It didn't seem right to have a party to celebrate the 1920s ... and not have more than one course. Here's what I ended up serving:
- Deviled Eggs with sun-dried tomato and fried shallot!
- Shepard's Pie!
- Apple Charlotte!
I'm not sure if I thought these would be easy or not, but it was a little bit stressful! It's the only time I've ever really measured the time for a baking activity so specifically. Plus on top of that, the peeling seemed so much more serious knowing that it was part of the presentation.

Given all these facts... I was just making dinner for Baby Sister and I. No reason to get worked up about it. All the effort was paid off though when she took her first bite and exclaimed how good they were. So ten points for me, the sun-dried tomato, and the fried shallots.

Just like all of my favorite things to make, deviled eggs are kind of like a blank canvas. You can do many different things to these suckers. Plus, the substitution of mayonaise for greek yogurt made putting ice cream on our dessert much more appealing. 

Here's how it goes... and whatever you do, don't skip the fried shallot!

(Step 1) Hard boil your eggs. Everyone has their own method, so I'm not going to try and tell you how to do that. You've never hard boiled an egg? Weird. Google it.
(Step 2) Slice the eggs in half and scoop out the yolks into a bowl. Set the whites aside. 

(Step 3) Smash the yolks with the back of a fork. Add 1/2 cup Greek yogurt and stir until well combined.  Add the remaining yogurt 1 tablespoon at a time until you reach the desired consistency. I think it'd be too creamy with much more than 3/4 a cup but be your own yogurt police.

(Step 4) Mix in the sun-dried tomatoes, smoked paprika and salt.

(Step 5) The easiest way to get the filling in the egg is really by putting it in a plastic bag and cutting the corner off like a pastry bag. Then just squeeze the filling into the egg white slightly generously.

(Step 6) If you are making them a little bit in advance like I was ... feel free to make the fried shallot in advance but don't put it on just yet. You want it to stay crispy! In a small saucepan, heat oil over medium heat. Test the oil with a slice of shallot – when it instantly sizzles, it's ready. Add the shallot slices to the pan and cook until they turn golden brown. It's a pretty quick process, so don't walk away.
(Step 7) Immediately after pulling them from the skillet, sprinkle the shallot with salt. Don't forget this step.

(Step 8) Slightly generously ... but not too generously ... sprinkle the shallot on each deviled egg.
ENJOY.

Shopping List6 eggs, hard boiled and peeled
1 cup Greek yogurt
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon smoked paprika
1/4 teaspoon salt
1 shallot, thinly sliced
1/4 cup oil

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