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May 3, 2010 / Sarah

National Egg Month

For my best friend’s baby shower, and conveniently, National Egg Month, I made these smoky deviled eggs.  I adapted them from the original recipe posted on The Kitchn as a way to use up all those hard-boiled eggs from Easter.  Obviously, my eggs aren’t from Easter (ew?) but it does help to not use extremely fresh eggs when making hard-boiled eggs.

Speaking of hard-boiled eggs, I’ve found a pretty fool-proof way of getting perfect hard-boiled eggs every time.  Place the eggs in a large pot and fill with cold water until the water is 1-2 inches above the eggs.  Salt the water and bring to a roaring boil.  Let the eggs boil for a couple of minutes before removing from the heat.  Cover the pot and let sit 15 minutes.  To stop the cooking process, remove the eggs from the hot water and place in a large bowl full of cold water and ice.  Let sit in the ice bath for about 15 minutes before cracking and peeling.

Now you’re ready to make the smoky deviled eggs!

12 eggs, hard-boiled and peeled
1 1/2 to 2 cups Greek yogurt
4 tablespoons sun-dried tomatoes, finely chopped
2 teaspoons paprika
A couple of dashes of liquid smoke
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 shallot, thinly sliced
1/4 cup oil

  1. Slice the eggs in half and scoop out the yolks into a large bowl.  Set the whites on a large serving platter.  Smash the yolks with the back of a spoon and add 1 cup Greek yogurt and stir until well combined.  Add the remaining yogurt 1 tablespoon at a time until you reach the desired consistency.
  2. Mix in the sun-dried tomatoes, paprika, liquid smoke, pepper, and salt.
  3. In a small saucepan, heat oil over medium heat until very hot.  (To test whether the oil is ready, dip a slice of shallot in.  If it instantly sizzles, it’s ready.)  Add the shallot slices to the pan and cook until they turn golden brown. Using a slotted spoon, remove them from the pan and place on a paper towel and sprinkle with salt while they are still hot.
  4. Using a small spoon, fill each egg white with a generous amount of filling.  If serving immediately, top each one with a couple of fried shallot pieces.  Or, cover with plastic wrap and refrigerate.  Top with shallots right before serving.

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