Pepperoncini Shallot Deviled Eggs
A slutty little appetizer
Deviled eggs are one of those foods where they make you question how many are appropriate to eat at a dinner party before people start giving you questionable side eye. They’re incredibly easy to make with a near 100% approval rating. This recipe is made with pepperoncinis and shallots, the acidity really nicely cuts the fattiness of the egg. These are truly perfect for any celebration!
I developed this recipe using a gram scale since I think measuring mayo and mustard in imperial tends to be quite inaccurate since so much of it sticks to the measuring cup. I recommend you use a gram scale for this recipe but I’ve also provided traditional measurements if that’s your preference. Deviled eggs are also quite forgiving so if one egg cracks in the process and you lose one, no worries this should still be work with only 5 yolks.
As always thank you so much for subscribing!! I have a ton of fun Fourth of July recipes coming throughout the next week as well. I’ll be in Martha’s Vineyard with my family for the 4th so if anyone has any recs please lmk!
Pepperoncini Shallot Deviled Eggs
Makes 12 deviled eggs
Ingredients
6 eggs
10g (1 tbs) pepperoncini, minced
10b (1 tbs) shallot, minced
40g of mayonnaise (about ¼ cup)
10g (1 tsp) pepperoncini juice
5g (1 tsp) Dijon mustard
3g (½ tsp) kosher sea salt
Pinch of paprika plus additional for garnish
Instructions
Bring a large pot of water to a boil.
Place your eggs in a bowl of warm water and let them sit for at least 5 minutes. Eggs tend to crack when placed in boiling water because of the temperature difference. Warming them up prior to boiling creates a much less dramatic change in temp and makes them less likely to crack.
Use a slotted spoon to gently transfer the eggs from the warm water bath to the boiling water. Reduce the water to a gentle boil (you don’t want the eggs to bounce around)
Boil the eggs for 12 minutes.
Make an ice bath and once the 12 minutes are up use a slotted spoon to transfer the eggs from the boiling water to the ice bath.
While the eggs cool, mince the pepperoncini and shallot.
Slice the eggs in half and pop the egg yolks into a bowl, setting aside the egg white to be stuffed later.
Add the minced pepperoncini, minced shallot, mayonnaise, pepperoncini juice, Dijon mustard, sea salt, and a big pinch of paprika to the bowl with the yolks.
Use a whisk to whisk until there are no lumps.
Place a piping bag in a cup and fold the edges over the rim (this makes it easier to fill it).
Use a spatula to scrape all of the egg filling out of the bowl and into the piping bag. Cut the tip off of the bag and pipe the filling into the egg white halves.
Garnish with a sprinkle of paprika and enjoy! (These are best enjoyed fresh as the eggs will oxidize and dry a bit if left in fridge for more than ~3 hours)
Macros per deviled egg below!
Sounds like a winner.
I am gonna guess that you peal the eggs when cool before slicing them in half.
Here for metric all the time!