Savory Deviled Eggs
- 12 eggs
- 1 small shallot, cooked in a tablespoon of butter
- ½ cup mayonnaise
- 1 teaspoon cider vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- paprika for garnish
- Bring water to the boil and cook the eggs for 10 minutes.
- Put the eggs in cold water to cool, then peel them.
- Cut the eggs in half and remove yolks.
- Mince the shallot and sauté in butter until brown.
- Combine the yolks, shallot, mayonnaise, vinegar, mustard, and salt and blend with an immersion blender.
- Put the yolk mix in a piping bag and pipe or spoon into egg shells.
- Sprinkle with paprika and store in refrigerator.
Recipe by A Lady In France at https://aladyinfrance.com/savory-deviled-eggs/
3.5.3251