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Deviled Eggs With Pickled Shallots Recipe

fresh dill, for serving
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Directions
In small saucepan, heat red wine vinegar, 1/2 cup water, honey, peppercorns, coriander seeds, and salt until nearly boiling and honey has dissolved.
Using vegetable peeler, remove 3 strips zest from lemon and very thinly slice; place in medium bowl. Add shallots and Fresno chile and top with hot vinegar mixture. Let sit at least 30 min., making sure shallots are submerged.
Meanwhile, halve hard-boiled eggs and transfer yolks to small bowl. Mash with Greek yogurt and mustard until smooth. Fill eggs with yolk mixture and top with some pickled shallot mixture and fresh dill. Leftover shallots can be refrigerated up to 2 weeks. ....

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