Fagan Eats Paleo Recipe: Bearnaise Deviled Eggs with Crispy Shallots

Deviled eggs are one of my most favorite picnic foods.  For that reason, and because they are oh-so-easy to make, they were one of the first things I ever learned to cook.  So this week, i'm fancying up the good old deviled egg.  

This recipe doesn't really have an intriguing origin story. One day, it just occurred to me that the ingredients for deviled eggs and the ingredients for bearnaise sauce are not so far off--maybe they can be combined somehow?  And well, simple as that. That's how this recipe came about.  

Bearnaise is a French sauce made with clarified butter, egg yolks, white wine vinegar, and herbs like tarragon.  It's rich, smooth, and often used on steaks. Bearnaise is often referred to as the mother sauce of hollandaise.  

Back to the recipe at hand.  This recipe is so very easy to make.  I always say that though, don't I? Believe me--if you can make deviled eggs, you can make this recipe AND it a beautiful (and impressive) dish to bring to parties.    

Plus, once you make crispy shallots on your own, you'll start looking for more excuses to make and use them.   Crispy shallots are little bits of crunchy goodness packed with onion-y flavor.  Yum--Hope you all enjoy!  --J

Bearnaise Deviled Eggs

by Jamie Miller

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: appetizer side snack ancestral gluten-free low-carb paleo primal soy-free egg party picnic American fall spring summer winter

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Ingredients (24 deviled eggs)

• 12 pastured eggs
• 1/4 cup ghee
• 1/4 cup Paleo mayo
• 2 teaspoons dijon mustard
• 2 teaspoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon fresh tarragon finely chopped, plus extra for garnish
• 1/4 teaspoon salt

For the Fried Shallots

• 1 shallot, thinly sliced
• 1 cup of light olive oil, ghee, coconut oil, or other paleo-friendly oil for frying
• smoked paprika for garnish

Instructions

Fill a large pot with water and bring to a boil, add eggs and boil for 10 minutes. Remove from boiling water, and immediately plunge into cold water so that the eggs will stop cooking.

Once the eggs have sufficiently cooled, peel the eggs and then cut each egg in half lengthwise. 

Transfer the cooked yolks to a separate bowl.

In the separate bowl, add the ghee, mayo, dijon mustard, apple cider vinegar, lemon juice, salt, and tarragon. Mix until very smooth.

Fill each half of the remaining egg whites with the mixture and set aside.

In a medium saucepan, add the oil and heat over medium heat. When the oil is hot, add the shallots and cook for 5 to 10 minutes until brown and crispy. Be careful not to overcook (once they start to brown, they cook up fast!)

When the shallots are done cooking, remove from heat and strain the crispy shallots from the oil and place on a plate covered with paper towels to drain off the excess oil.

When ready to serve, sprinkle each egg carefully with smoked paprika. Then add a small sliver of tarragon to each and two small circular slices of crispy shallot. Serve and enjoy!

Note: Because these are made with ghee, they may harden in the refrigerator. They are best enjoyed immediately. If you do refrigerate, they will soften when they come to room temperature.

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