Deviled Eggs with Crispy Shallot Gremolata

Place eggs in a medium pot and cover with water. Bring to a boil, remove from heat, and cover. Let sit 9 minutes. Remove eggs with a slotted spoon and transfer to an ice bath.

Meanwhile, heat oil in a small saucepan over medium-high. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon and transfer to paper-towels; season with salt and let cool.

Peel eggs and halve lengthwise. Pop out yolks and place in a medium bowl; reserve whites. Add mayonnaise, mustard, and lemon juice to yolks and stir with a fork or whisk until very smooth; season with salt and more lemon juice, if desired.

Toss chives, parsley, lemon zest, and reserved shallots in a small bowl; season with salt.

Fit a pastry bag with a large star tip (or use a resealable plastic bag with a hole cut out in the corner). Scoop egg yolk mixture into pastry bag and pipe into egg whites. Top with shallot gremolata before serving.