Tzatziki and Balsamic Shallots Deviled Eggs
INGREDIENTS
3 Hard Boiled Eggs
¼-⅓ Cup Tzatziki
1 Tbsp Fresh Dill roughly Chopped
6-12 Slices of Shallots, cut ⅛ in thick and in rounds
1 Tbsp Olive Oil
1 tsp Balsamic Vinegar
Kosher Salt
Fresh Cracked Black Pepper
NEXT LEVEL TIP:
When choosing a tzaziki at the store, I like to look for the one with the least amount of ingredients and is slightly thick and chunky. For the recipe the thicker the better so that it can hold its shape well when piping or spooning into the egg whites.
Directions:
In a small bowl combine Shallot Slices, Olive Oil, Balsamic Vinegar and a pinch of Salt and Pepper.
Peel and cut Hard Boiled Eggs in half, remove Yolk, set Egg Whites aside for later.
In a food Processor Combine Egg Yolks, Tzatziki
Blend until smooth.
Check for seasoning, and add salt and pepper as needed.
Scoop mixture into a piping bag or directly into Egg Whites
Pipe mixture into Egg Whites
Garnish with Dill and Balsamic Marinated Shallot
NEXT LEVEL TIP:
Switching out your regular aged Balsamic Vinegar for a white balsamic vinegar will give you a more subtle flavor, but still have the acid to have cut through the richness of the deviled egg. You can also make the Shallots the day before, and add a dash of sugar to it to give it a bit more of a lightly pickled flavor and texture. The sugar and the salt will help slightly soften the texture and the raw bite that the shallot would otherwise have.
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!