Notes

Dragon Eggs
Ingredients:
6 eggs
1 cup frozen blueberries
2 tsp. Hunts Tomato Paste
4 tbsp. mayonnaise
1 tsp. smoked paprika
1 tsp. white wine vinegar
1/4 cup Wesson vegetable oil
1 shallot sliced into rings
Salt and pepper to taste

Instructions:
1. Place eggs in a small pot and fill with water until they are fully submerged. Add frozen blueberries.
2. Cover pot and bring to a boil. Let eggs boil for 8 minutes, turn off the heat and let them sit in the blueberry water for 10 more minutes.
Remove eggs and gently press the shell with the back of a spoon to crack it.
Place cracked eggs in a bowl with the blueberry water. Allow eggs to cool to room temperature, then place the eggs in the blueberry water in the refrigerator for 4-6 hours.
5. Peel the egg shells off and cut in half.
6. Scoop out the yolks and place in a bowl. Add mayonnaise, tomato paste, smoked paprika, vinegar, salt, pepper, and mix until smooth.
To make the crispy shallots, Add vegetable oil to a small pan and heat to medium-high. Test oil temperature by tossing in a shallot ring and if it sizzles, it’s ready. Fry until golden brown, remove from oil and place on a paper towel. Add salt to taste.
Put filling in a plastic bag and cut a hole out of one corner to make a piping bag. Squeeze filling into halved egg whites and top with the crispy shallots.