French-Style Deviled Eggs
Traditional eggs get a fancy 'French' make over with new ingredients, like shallots, lemon juice, and fresh thyme.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 6 eggs
- 1/4 cup mayonnaise
- 1 tsp red wine vinegar
- 1 tsp grainy Dijon mustard
- 1 tsp lemon juice optional
- 2 tbsp minced shallots or minced red onion in a pinch
- salt and pepper to taste
- fresh thyme optional
First thing to do, hard boil eggs. Place the eggs carefully in a pot. Fill with cold water about an inch over the eggs. Bring the eggs 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.
Carefully peel your 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. Make sure to smash the yolks completely.
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. Garish each egg with a small piece of thyme on each and use extra thyme to decorate the plate. Refrigerate until ready to serve.