DEVILED EGGS WITH SHALLOTS
Steps:
- 1. Fill large pot halfway with water. Bring water to a boil, and when it reaches a boil place eggs into water one at a time with a large spoon. Keep heat high, allowing the eggs to boil for 8-10 minutes. Drain the eggs. Add enough cold water to the pot to cover the eggs. Let stand until the eggs are cool enough to handle. 2. Peel the eggs. Cut each egg in half lengthwise. Transfer the yolks to a small bowl and mash well with a fork. Stir in the mayonnaise, mustard, sugar, curry, shallot, salt and pepper until smooth. Spoon in the filling into a zip-top plastic bag and snip one corner of the bag. 3. Arrange the egg whites cut-side-up on a large serving plate. Squeeze out the filling from the bag, piping it into the cavities. Sprinkle the stuffed eggs with paprika. Cover with plastic wrap and refrigerate until ready to serve.
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Lania Rahiman
r_lania3@hotmail.frCan I make these deviled eggs ahead of time?
Jaxie Cottrell
cottrelljaxie75@hotmail.comI'm allergic to shallots. Can I use something else instead?
Saleem Bobi
bobi.saleem47@yahoo.comThis recipe seems really complicated. I'm not sure I want to try it.
Mellesia Burke
m_burke60@hotmail.comThe instructions were unclear and I ended up making a mess. I would not recommend this recipe.
Nosheen Tahir
t28@aol.comThis recipe is missing some key ingredients. It didn't turn out well at all.
Carla Clark
c_c75@aol.comThese were awful! I threw them all away.
Jacqueline Granger
g.j@gmail.comI followed the recipe exactly, but my deviled eggs turned out bland. I'm not sure what I did wrong.
Alya Tjong Ayong
a_ayong@aol.comNot bad, but not my favorite deviled egg recipe.
shenn fernando
fernandos42@hotmail.comThese were good, but I think I would have liked them more if I had used a different type of mustard. The yellow mustard was a little too strong for me.
smart work
w.smart42@gmail.comI was a little hesitant to try this recipe because I'm not a big fan of shallots, but I'm so glad I did! The shallots were not overpowering at all and they added a really nice flavor to the deviled eggs.
kaniz fatema
fatema_kaniz25@aol.comThese were a big hit at my Easter brunch. Everyone raved about them.
Ositaking Man
mano@gmail.comSo delicious! I will definitely be making these again.
Michelle Hancock
hmichelle39@gmail.comI've made deviled eggs many times before, but this recipe with shallots is definitely my new favorite. The shallots add a nice depth of flavor.
Musa Haruna Madugu
m_m63@hotmail.comThese deviled eggs with shallots were a hit at my last party! They were so easy to make and everyone loved them.