French-Style Deviled Eggs
Embrace the charm of French cuisine with these exquisite French-Style Deviled Eggs. This innovative recipe elevates the classic deviled eggs by incorporating refined ingredients such as shallots, fresh lemon juice, and thyme. Each bite promises a burst of tangy, aromatic flavors, offering a novel and sophisticated take on the traditional favorite. Whether you're hosting a brunch or looking for an elegant appetizer, these French-Style Deviled Eggs are a delightful choice.
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Equipment
- 1 Sauce Pan
- 1 Knife
- 1 Cutting Board
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- ½ tsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 2 tbsp shallots minced
- salt to taste
- black pepper to taste
Instructions
- Place the eggs in a pot with cold water about an inch over the eggs. Bring to a boil. Once water is boiling, cover and remove from heat. Let sit for 12 Minutes. Then transfer the eggs to a colander and rinse with cold water to stop the cooking process.6 eggs
- Peel the eggs, and remember it can sometimes be hard and if they don’t peel perfectly that’s OK.
- Using a sharp knife, cut the peeled eggs in half lengthwise. Use a spoon to carefully remove the yolks, and set them aside in a small bowl. Place the egg whites onto a platter, or other kind of serving dish.
- Add all ingredients, except the thyme garnish (if using) to the egg yolks. Using a fork, smash and stir all ingredients together until fully incorporated. Lemon juice is optional, because it can make the filling a bit more runny than normal.¼ cup mayonnaise, ½ tsp red wine vinegar, 1 tsp dijon mustard, 1 tsp lemon juice, 2 tbsp shallots, salt, black pepper
- For a fancy clean look, use a clear plastic Ziploc bag to pipe the filling into the eggs. Place the filling in the corner of a bag, and cut the edge (about 1/2″) off the bag. Fill each egg. If you don’t want to use a bag, simply spoon in the filling.
- Refrigerate until ready to serve.