These Bacon & Crispy Shallot Deviled Eggs are such a delicious appetizer! They have just the right amount of creaminess, plus crispy shallots and bacon for flavor and texture.
Place the sliced shallots in a small saucepan and pour the olive oil on top. The oil should cover the shallots (or come pretty close). If needed, add more oil to cover.
Cook the shallots over medium heat for about 10 minutes, until the shallots are golden brown. Make sure to watch them closely at the end, since they can go from crispy to burned quite quickly.
Pour the crispy shallots and oil through a strainer set inside a bowl, reserving both the shallots and oil.
Cut the hard boiled eggs in half and remove the yolks to a food processor bowl. Set the remaining egg whites on a cutting board.
To the food processor bowl, add 1/4 cup of the crispy shallots, 2 tbsp of the shallot oil, 2 tbsp of crumbled bacon, mayonnaise, mustard, salt, and pepper. Process for about 30 seconds, until smooth.
Transfer the mixture to a piping bag, and fill the hard boiled egg whites.
Garnish each egg with the remaining crumbled bacon and crispy shallots. Enjoy!
Notes
*Use a regular olive oil, not extra virgin.**Here's a post on How to Cook Bacon in the Oven, which is my preferred method!Note on the calories per egg: the calculations here are done automatically and include the entire 3/4 cup of olive oil, which isn't used entirely for the recipe. It's probably closer to 100 calories per egg.