There's deviled eggs and then there's THESE deviled eggs! Step up your egg game with hot sauce, spicy microgreens and crispy shallots.
1 1.5-ounce/42.5-gram package FG Hot Mix, finely minced + more for garnish
¼ cup mayonnaise (or mayonnaise substitute of choice)
3 tablespoons dijon mustard
2 tablespoons pickle relish (optional)
¼ teaspoon hot sauce
½ teaspoon salt
½ teaspoon black pepper
1 large shallot, thinly sliced
3 tablespoons gluten-free all-purpose flour
- Fill a saucepan ⅔ full with water to bring to a boil. Prepare an ice bath by filling a large bowl with ice and cold water.
- When the water boils, gently add the eggs and simmer for 8 minutes. Do your best not to drop them into the pot quickly to avoid cracking.
- Using a slotted spoon, carefully transfer the cooked eggs to the ice bath. Once cold enough to handle, gently peel the eggs.
- Slice the eggs in half lengthwise and gently transfer the yolks into a separate bowl. Set the whites on a plate or serving tray in the refrigerator.
- Into the bowl with the yolks, add the Hot Mix, mayonnaise, mustard, relish, hot sauce, salt, and pepper. Combine well. Scoop the egg yolk mixture into a piping bag or a gallon-sized Ziploc bag and place in the refrigerator.
- In a small bowl, toss the shallots in a light dusting of flour. Heat a skillet over medium-high heat with ⅛-¼ inches of oil (~ 2 cups). When the oil is hot, disperse the shallots evenly around the oil and fry until golden brown, stirring occasionally with a fork, about 3-5 minutes. Using tongs or a slotted spoon, transfer the fried shallots to a folded paper towel to absorb any excess oil and dry until crispy, about 5 minutes.
- To assemble the eggs, push the filling into one of the bottom corners of the Ziploc bag and snip a small hole. You can also use a piping bag or a pair of spoons to simply scoop the filling. Fill each egg white half with the yolk mixture. Garnish with additional Hot Mix and crispy shallots.
Serve immediately or store in an airtight container in the refrigerator for up to 7 days.