Deviled Eggs With Crispy Shallots and Chilies

Deviled Eggs With Crispy Shallots and Chilies
  • Yield:Makes 8 deviled egg halves
  • Active time:15 minutes
  • Total time:25 minutes
This recipe appears in:
9 In-Your-Face Deviled Egg Variations

[Photographs: J. Kenji Lopez-Alt]

Sweet and savory Thai-style fried shallots are a natural pair for lemony deviled eggs with hot diced chilies.


  • 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons finely diced jalapeño or 1 teaspoon minced Thai bird chilies, plus more for garnish
  • 1 tablespoon fresh lemon juice from 1 lemon
  • 1/4 cup fried shallots
  • Kosher salt and freshly ground black pepper


  1. 1.

    Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add mayonnaise, jalapeño or Thai bird chilies, lemon juice, and half of fried shallots. Using a stiff whisk, mash until thoroughly combined. Season to taste with salt and pepper.

  2. 2.

    Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish with remaining fried shallots and jalapeño. Serve immediately.

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