Smoky Deviled Eggs

Deviled eggs have always been a special party treat to me.  That is why I have as many versions of them in my recipes section as I do.  This recipe came from April 11 in my recipe-a-day calendar.

Ingredients:

• 6 eggs
• 1 shallot
• 1/4 cup vegetable oil
• 2 Tbsp. sundried tomatoes in oil, drained and chopped
• 1/4 cup of mayonnaise
• 1 1/2 tsp. smoked paprika
• Kosher salt

Directions:

• Hard boil eggs.
• While eggs are cooking, thinly slice shallot into small rings.
• In a small pan heat vegetable oil and cook shallots until golden brown, about 4 minutes.
• Remove from the pan and place on paper towel  to cool.
• Sprinkle with a bit of kosher salt.
• When eggs are cooked, cooled, and peeled, slice them in half and scoop out the yolks.
• Smash yolks with a fork.
• Mix the tomatoes with the egg yolks, mayonnaise, paprika, and about 1/8 tsp. kosher salt (or to taste).
• Spoon the mixture into the egg white halves.
• Refrigerate until ready to serve.
• Directly before serving, top each egg with a crispy shallot to garnish.