Spicy Egg Appetizer with Crispy Onions
Appetizers • French
Description
Spicy Egg Appetizer with Crispy Onions
Ingredients
- Large Chicken Eggs 12 pieces
- Vegetable Oil 5 fl oz
- Shallot 1 head
- Salt to taste
- Mayonnaise 5 fl oz
- Dijon Mustard 0 oz
- Freshly squeezed lemon juice 0 fl oz
- Chives 0 oz
- Chopped Parsley 0 oz
- Grated Lemon Zest 0 oz
Step-by-Step Guide
Step 1
Special equipment: pastry bag and large star tip.
Step 2
Place the eggs in a small bowl and cover with water. Bring to a boil, remove from heat, cover with a lid. Let sit for 9 minutes. Remove the eggs with a slotted spoon and immerse them in cold water with ice.
Step 3
Meanwhile, heat the oil in a small skillet over medium heat. Add the shallot and sauté, stirring occasionally, for about 5 minutes until golden brown (the shallot should become crispy). Remove with a slotted spoon and transfer to paper towels; sprinkle with salt and let cool.
Step 4
Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a medium bowl; set the whites aside. Add mayonnaise, mustard, and lemon juice to the yolks, whisk or mix until smooth; season with salt and add lemon juice to taste.
Step 5
Combine chives, parsley, lemon zest, and prepared shallot in a small bowl; season with salt.
Step 6
Fit a star tip onto the pastry bag (or use a regular ziplock bag and cut off a corner). Transfer the yolk mixture into the pastry bag and pipe into the egg whites. Sprinkle with the prepared herbs.
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