Spicy Egg Appetizer with Crispy Onions

Appetizers | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spicy Egg Appetizer with Crispy Onions

Ingredients

Large Chicken Eggs - 12 pieces
Vegetable Oil - 6 fl oz
Shallot - 1 head
Salt - to taste
Mayonnaise - 2 fl oz
Dijon Mustard - 0.4 oz
Freshly squeezed lemon juice - 0 fl oz
Chives - 1.1 oz
Chopped Parsley - 1.1 oz
Grated Lemon Zest - 0.2 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.