PREP TIME
15
minutes
TOTAL TIME
40
minutes
SERVINGS
8
servings
12
large eggs
3/4
cup vegetable oil
1
large shallot, thinly sliced into rings
Kosher salt to taste
1/2
cup mayonnaise
2
teaspoons Dijon mustard
1
tablespoon fresh lemon juice, plus more
2
tablespoons fresh chives, finely chopped
2
tablespoons fresh parsley, finely chopped
1
teaspoon lemon zest, finely grated
1
large star tip
1
pastry bag
Place eggs in a medium pot and cover with water. Bring to a boil, remove from heat, and cover. Let sit 9 minutes. Remove eggs with a slotted spoon and transfer to an ice bath. Meanwhile, heat oil in a small saucepan over medium-high. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon and transfer to paper-towels; season with salt and let cool. Peel eggs and halve lengthwise. Pop out yolks and place in a medium bowl; reserve whites. Add mayonnaise, mustard, and lemon juice to yolks and stir with a fork or whisk until very smooth; season with salt and more lemon juice, if desired. Toss chives, parsley, lemon zest, and reserved shallots in a small bowl; season with salt. Fit a pastry bag with a large star tip (or use a resealable plastic bag with a hole cut out in the corner). Scoop egg yolk mixture into pastry bag and pipe into egg whites. Top with shallot gremolata before serving.