Ingredients
1 medium shallot, very thinly sliced (preferably with a mandoline)
1 c. vegetable oil
Kosher salt
6 large hard-boiled eggs
3 tbsp. mayonnaise
1 tbsp. (or more) harissa, depending on spice preference
Kosher salt
Ground cumin and chopped fresh cilantro, for garnish
Preparation
Step 1Place a fine-mesh strainer in a heatproof bowl and line a sheet tray or large plate with paper towels.Step 2In a small saucepan, combine shallots and oil. Cook over high heat, stirring occasionally, until shallots begin to bubble, about 1 minute. Continue to cook, stirring constantly, until bubbling begins to subside and shallots are lightly golden, about 3 minutes more. (They will continue to cook once strained.)Step 3Working quickly, strain oil into heatproof bowl and transfer shallots to prepared sheet tray. Arrange in an even layer; season with salt. Reserve oil for another use.
Step 1Halve eggs lengthwise and scoop out yolks into a medium bowl; reserve whites on a cutting board or plate.Step 2Mash yolks well with a fork, then add mayonnaise and harissa and mash and stir until smooth; season with salt. Taste and add more salt and/or harissa, if necessary.Step 3Spoon or pipe yolk mixture into each egg white. Top with a generous pile of fried shallots, cumin, and cilantro.
Store-bought harissas vary quite a bit in flavor and spice level from brand to brand. If you’re unfamiliar with your harissa brand, start small with a scant tablespoon or even less if you are or someone you’re serving is sensitive to spice. Taste as you go—you can always add more! Not in the mood to fry shallots? Premade crispy fried onions are a perfect substitute and will cut down the prep time quite a bit. If you do choose to make them, we highly recommend using a mandoline. The more evenly the shallots are cut, the more evenly they’ll cook. And as a bonus for making all that crispy sweet-savory goodness, you’re awarded with a shallot-infused oil perfect for salad dressings, chili oils, frying eggs, and anything else you like! If you have any leftover fried shallots, or are making a double batch, you can store them in an airtight container at room temperature for up to 1 week. Made these? Let us know how it went in the comment section below!
