French Deviled Eggs with a Twist
Deviled Eggs, Tomato, Shrimp, and Aioli
Deviled eggs are a classic first course in France, often served with a variety of creative toppings. This summery version was made with what I had on hand to make a quick dinner and it was so yummy, it is now one of our summer favorites!
For an amazing result, use homemade mayonnaise or aioli — a cornerstone of French cuisine. Adding garlic to mayonnaise transforms it into aioli, a flavorful and versatile condiment that’s surprisingly easy to make. With just a few minutes and simple ingredients, you’ll create something far superior to jarred mayo. Learn how to make homemade mayonnaise and aioli here.
Instructions
- Prepare the tomato base: Slice a tomato into thick rounds, and place one slice on a plate.
- Stabilize the eggs: Cut a hard-boiled egg in half lengthwise. Slice a tiny bit off the bottom of each half to create a flat surface so the egg won’t roll off the tomato.
- Assemble: Place the egg half on the tomato slice. Add a dollop of aioli on top, followed by cooked shrimp and a fresh basil leaf.
- Serve and enjoy: Arrange on a platter for a stunning presentation.
Tips for Variations
- Herbed Aioli: Blend fresh herbs like dill, chives, or parsley into your aioli for a fragrant twist.
- Seafood Swap: Substitute crab for shrimp to switch up the flavor profile.
- Pairings: Serve with steamed asparagus on the side. Asparagus and aioli are a perfect match.
This recipe is an easy way to make something quick and delicious with the ingredients you have on hand and bring a touch of French elegance to your table.
Bon appétit!
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The Classic Deviled Eggs Recipe
