Smoky Deviled Eggs with Greek Yogurt & Frizzled Shallots

Prep: 15 mins

Cook: 15 mins

Difficulty: Easy

Servings: 12 Servings

If it’s a classic deviled egg you’re looking for, you best keep on moving. There’s no mayonnaise or mustard here, and we haven’t even bothered with any fancy piping. What we do have, though, is one pretty delicious bite. These deviled eggs are made with creamy, tangy Greek yogurt, flavored with smoked paprika and sun-dried tomatoes, and topped with crispy frizzled shallots.

Ingredients

6 eggs, hard-boiled and peeled
1/2 to 1 cup Greek yogurt
2 tablespoons sun-dried tomatoes, finely chopped
3/4 teaspoon smoked paprika
1/4 teaspoon salt, plus more for the shallots
1 shallot, thinly sliced
1/4 cup vegetable or peanut oil

Instructions

Slice the eggs in half and scoop the yolks into a bowl. Set the whites aside on a plate.
Smash the yolks with the back of a fork. Add 1/2 cup Greek yogurt and stir until well combined. Mix in the sun-dried tomatoes, smoked paprika and salt.
Taste and, if you wish, add the remaining yogurt 1 tablespoon at a time until you reach the desired consistency. Adding the entire cup of yogurt will make quite a lot of filling and it will be thin. I prefer my eggs very creamy, so I do add the whole cup.
In a small saucepan, heat oil over medium heat. Test the oil with a slice of shallot – when 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. While they're still hot, sprinkle lightly with salt.
Using a small spoon, fill each egg white with a generous amount of filling.
If serving immediately, top each one with a frizzled shallot. Or cover with plastic wrap and refrigerate, and top with shallots just before serving. Best eaten within a few hours.