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Ingredients
Scale
- 2 small shallots, peeled and thinly sliced (about as thick as a dime)
- 1/2 cup canola oil
- Kosher salt, to taste
- 12 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons Sriracha
- 1/4 teaspoon low sodium soy sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon white pepper
- Chives or green onions, chopped, for garnish
Instructions
- Fry sliced shallots in canola oil over medium-low heat for 20-25 minutes until golden brown and crispy.
- Prepare hard-boiled eggs by boiling for 12 minutes and then cooling in an ice bath.
- Peel hard-boiled eggs, slice in half, and scoop out yolks into a mixing bowl.
- Blend yolks with mayonnaise, Sriracha, soy sauce, spices, and salt until smooth.
- Fill egg whites with yolk mixture using a piping bag or a spoon.
- Top with crispy shallots and garnish with chopped chives or green onions.
Notes
Older eggs peel more easily than fresher ones.
Adjust seasoning and spice levels to suit your taste.
Prepare fried shallots in advance for added crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Boiling and Frying
- Cuisine: American
Nutrition
- Calories: 90
- Sugar: 0
- Sodium: 100
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 6
- Cholesterol: 180