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Place a fine-mesh strainer in a heatproof bowl and line a sheet tray or large plate with paper towels.
In a small saucepan, combine shallots and oil. Cook over high heat, stirring occasionally, until shallots begin to bubble, about 1 minute. Continue to cook, stirring constantly, until bubbling begins to subside and shallots are lightly golden, about 3 minutes more. (They will continue to cook once strained.)
Working quickly, strain oil into heatproof bowl and transfer shallots to prepared sheet tray. Arrange in an even layer; season with salt. Reserve oil for another use.
Halve eggs lengthwise and scoop out yolks into a medium bowl; reserve whites on a cutting board or plate.
Mash yolks well with a fork, then add mayonnaise and harissa and mash and stir until smooth; season with salt. Taste and add more salt and/or harissa, if necessary.
Spoon or pipe yolk mixture into each egg white. Top with a generous pile of fried shallots, cumin, and cilantro.