Name: Deviled Eggs With Crispy Shallot Gremolata
Yield: 8 Servings
Ingredients: 12 large eggs; ¾ cup vegetable oil; 1 large shallot, thinly sliced into rings; Kosher salt; ½ cup mayonnaise; 2 teaspoons Dijon mustard; 1 tablespoon fresh lemon juice, plus more; 2 tablespoons finely chopped fresh chives; 2 tablespoons finely chopped fresh parsley; 1 teaspoon finely grated lemon zest; A large star tip and a pastry bag

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Alex Lau

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling for this riff on classic deviled eggs.

Recipe notes