Double Shallot Egg Salad

1. Pickling the Shallots

Begin by halving the shallot. Finely dice one half and submerge it in a small bowl with the red-wine vinegar. Sprinkle in some kosher salt and a pinch of sugar. Let this mixture sit for at least 20 minutes.

2. Boiling the Eggs

Place the eggs in a medium pot and cover them with water. Bring the water to a boil and allow the eggs to cook for exactly 10 minutes. After boiling, immediately transfer them to an ice-water bath for 15 minutes.

3. Crisping the Shallots

While the eggs are chilling, thinly slice the remaining half of the shallot. Heat some neutral oil in a small frying pan and add the shallot slices. Fry them until they are golden-brown and crispy. Remove from the pan and drain on a paper towel.

4. Making the Egg Salad

In a medium bowl, mix the mayonnaise and Dijon mustard with a dash of kosher salt and freshly ground black pepper. Peel and chop the boiled eggs, then combine them with the dressing.

5. Assembling the Dish

Scoop the egg salad generously onto the crispbread crackers. Top with a sprinkle of hot smoked paprika, the tangy pickled shallots, minced fresh chives, and the crispy shallots.