Deviled Eggs

This was an attempt at deviled eggs or some form of stuffed eggs in the absence of mayo AND butter. Not intentionally omitted, but we had just run out of everything. Nevertheless, although it was not particularly creamy, it was still quite tasty.

1. Put 8 large eggs in a pot of water. Make sure the eggs are all covered by at least an inch of water.
2. Put the egg pot on the stove. When water comes to a boil, start the egg timer for 5 minutes.
3. Meanswhile, in another bowl, combine 2 tablespoons olive oil, a dash of paprika, and 2 thinly sliced shallots.
4. At this point I suddenly panicked that the raw shallots might be too intense with their oniony flavour so I put this oily mixture into the microwave and zapped it for two minutes while lightly covering the top of the bowl - so that the oil wouldn't explode out (from the moisture of the shallots). This last-minute intervention seems to have done it no harm, but also didn't seem to cook it that much.
   
5. By now, after all this running about, the eggs should be done. Take them out of the water and peel them all. Cut the eggs in half and take the yolks out.
6. Mix the yolks with the shallot/oil mixture. Season to taste with salt, pepper, and paprika.
7. Spoon it back into the eggs.
8. Sprinkle with paprika.

Now you can have breakfast fingerfood party.