These deviled eggs flavored with dill and topped with crispy onion strings add a little twist to a classic appetizer that everyone loves!
What do you do when you need a snack, but the only thing you can find in your fridge is half a carton of eggs? Sure, a fried egg or maybe even an omelet might hit the spot, but my favorite option is to make deviled eggs! We made these delicious deviled eggs today with whatever we could find in our fridge and they disappeared very quickly! We normally make them as a quick appetizer to bring to a last minute gathering, but this weekend we had nowhere to go so we had them all to ourselves. Yummm.
These deviled eggs are made by combining the yolks with mayonnaise, dijon mustard, green onions and lemon juice. We also added some dill, which isn’t something that you would find in my kitchen before I met Viktor, but he could eat dill on almost everything.
I also added some crispy fried shallots on top of my eggs. Do you need them? No. But they’re so easy to make and the crunchy topping adds great texture and a hint of saltiness to the eggs. If you decide to make the crispy shallots, just remember to cut the shallots very thin and don’t let them burn! I let mine go a little too long in the oil, but they still turned out pretty tasty.
Deviled eggs are pretty easy to make, but I do have a few tips that may help you out:
Peeling eggs can sometimes be time consuming and it seems like everybody has their own best method. I like to roll the egg on a hard surface to get little cracks in it everywhere and then peel it. I’ve tried several different methods and this one works best for me!
Also, if you’re looking to add a little extra kick to your deviled eggs, add a dash of sriracha or chili sauce! It gives the filling a nice color and adds a hint of spiciness. But this step is totally not necessary. The filling is already very delicious.
- eggs 6 large
- mayonnaise ¼ с
- dijon mustard ½ tbsp
- fresh dill ½ tbsp
- green onion 2 stalks
- lemon juice 1 tsp
- salt and pepper to taste
fried onion strings (optional)
- shallots 2 medium
- vegetable oil 180 ml (¾ c)
fried onion strings
- To make the fried onion strings, cut the shallots in very thin slices.
- Pour the vegetable oil in a deep skillet and add the shallot slices. Heat the skillet on medium-high for approximately 5 minutes until bubbles begin to appear.
- Decrease the heat and continue to fry the shallots on medium heat until golden brown, about 15-25 minutes.
- Remove the crispy shallots with a slotted spoon and let them cool on a paper towel.
- Hard boil and peel the eggs.
- Cut each egg in half and remove the yolks to a bowl.
- Add the mayonnaise, mustard, lemon juice, salt and pepper.
- Finely chop the dill and green onion and add to the bowl. Mix well.
- Fill each egg with a few spoons of the filling and top with your crispy onion strings or leftover green onions.
- *add in a dash of sriracha or chili sauce to give the filling a bit of a kick