Brown Butter Deviled Eggs are a delightful twist on the classic appetizer that everyone loves. With a rich, nutty flavor from brown butter and a hint of sage, these eggs will make your taste buds sing!
Solves dry yolks, dense fillings, and lengthy prep by browning butter, smoothing the mixture, and offering a straightforward, make-ahead deviled egg method.
Sometimes, when I make deviled eggs, I end up with that grey ring around the yolk. It’s such a bummer! This recipe helps me avoid that mistake and creates a creamy filling that’s silky smooth every time. Plus, the crispy capers add a nice crunch.
You can whip these Brown Butter Deviled Eggs up in about 35 minutes, including prep and cook time. They’re so easy to make with a food processor, and the addition of Dijon mustard really gives them a tangy kick. It’s a great way to impress your friends and family without spending hours in the kitchen.
If you love eggs as much as I do and want another fun recipe, try these Air Fryer Chicken Tenders. You’ll find there’s always a reason to have some delicious egg dishes on hand!
Why You Will Love This Recipe
- Flavor Explosion The brown butter adds a nutty depth you didn’t know your deviled eggs were missing. Combine that with tangy Dijon and you’ve got a tasty bite.
- Crispy Texture Those toasted hazelnuts and crispy capers give a nice crunch that contrasts beautifully with the creamy filling. It’s all about that satisfying texture.
- Quick and Easy You can whip these up in no time with a food processor, making it a breeze for any gathering or just a snack at home.
- Storage Friendly Got leftovers? No problem. Just store them in an airtight container, and they’ll stay fresh in the fridge for a couple of days.
Gourmet Brown Butter Deviled Eggs
- Prep Time: 15 minutes
- Cool Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 18 deviled eggs 1x
- Category: appetizer
- Method: boiling and frying
- Cuisine: N/A
- Diet: Gluten Free
Description
Delicious deviled eggs with a unique brown butter and sage twist, perfect for any gathering.
Ingredients
- 10 large eggs (453g), hard boiled
- 4 tbsp unsalted butter (56g), for browning
- 1/4 cup + 1 tbsp light mayo (67g), for filling
- 1 1/2 tbsps dijon mustard (22g), for flavor
- 2 tbsp capers (30g), for garnish
- 3 tbsp chopped hazelnuts (30g), toasted, for crunch
- Fresh sage leaves (to taste), for frying and flavor
Instructions
- Brown the Butter: Start by melting your 4 tbsp of unsalted butter in a skillet over medium heat. Keep an eye on it, and when it starts to brown and gives off a nutty aroma, you will know it is ready. Do not walk away; it can go from perfect to burnt quickly.
- Fry the Sage: Add fresh sage leaves to the brown butter and let them sizzle until they are crispy. This will take just a minute or two. The fragrant smell will fill your kitchen, creating a cozy vibe. Make sure not to overcrowd the pan; otherwise, they might steam instead of crisp.
- Whip Up the Filling: In a bowl, whisk the egg yolks from the 10 hard boiled eggs with the brown butter and sage. Add 1/4 cup + 1 tbsp of light mayo and 1 1/2 tbsps dijon mustard, mixing until it is smooth and creamy. Taste as you go; the filling should be rich and flavorful. If it is too thick, add a splash of water or more mayo to loosen it up.
- Pipe the Mixture: Spoon the filling into a piping bag and carefully fill the halved egg whites. This makes it look fancy and neat. Do not worry if it gets a bit messy; just wipe the edges clean before serving for a polished look.
- Garnish with Capers: Top each filled egg with a crispy caper for a salty kick. They should crackle slightly when you bite into them, adding a nice crunch. Make sure those capers are completely dry before frying; excess moisture can spoil their crispiness.
- Chill Before Serving: Place the deviled eggs in the fridge for about 15 minutes. This helps the flavors meld together while giving a nice chill to each bite. Just remember to cover them so they do not absorb any fridge odors.
Notes
- Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
- If your egg whites are sticking to the shell, try using eggs that are a week or two old for easier peeling.
- When the filling seems too thick, a1/2 teaspoon of water or a bit more mayo can help achieve a creamier consistency.
- For crispy capers, make sure they are fully dry before frying, as moisture will prevent them from crisping up.
- If you are worried about grey yolks, make sure to not overcook the eggs; 10 minutes of boiling is usually ideal.
- For a smooth filling, using a food processor can yield an incredibly creamy texture.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 89
- Sugar: 1g
- Sodium: 116mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg
Recipe Tips
- If your egg whites are sticking to the shell, try using eggs that are a week or two old for easier peeling.
- When the filling seems too thick, a teaspoon of water or a bit more mayo can help achieve a creamier consistency.
- For crispy capers, make sure they are fully dry before frying, as moisture will prevent them from crisping up.
- If you’re worried about grey yolks, make sure to not overcook the eggs; 10-12 minutes of boiling is usually ideal.
- For a smooth filling, using a food processor can yield an incredibly creamy texture that feels luxurious.
Serving Suggestions
Present the brown butter & sage deviled eggs on a platter, accompanied by fresh herbs for garnish. Pair them with a light vinaigrette salad or serve alongside a charcuterie board.
These deviled eggs work well as appetizers for various occasions like Easter or cocktail parties. You can also feature them at a backyard barbecue for a savory addition to the menu.
Consider offering a drizzle of balsamic reduction or a tangy mustard sauce over the eggs for extra flavor. A sprinkle of smoked paprika adds a nice touch to these deviled eggs as well.
Recipe variations
- You can use duck eggs instead of large eggs for a richer flavor and creamier texture in your brown butter deviled eggs.
- Add 1 tsp garlic powder and 1/2 tsp black pepper for an extra zing and depth of flavor.
- Either mix in some crumbled bacon for added texture or try using a tablespoon of chopped sun-dried tomatoes for a unique twist.
- If you need to make a larger batch, simply scale up the ingredients to 20 eggs, 8 tbsp butter, and adjust the mayo and mustard accordingly.
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How to Store?
To keep your brown butter & sage deviled eggs fresh, follow these storage tips:
Refrigeration: Store eggs in an airtight container in the refrigerator for up to 2 days. This maintains their texture and flavor.
Freezing: Wrap individual deviled eggs in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Cooling: Allow deviled eggs to cool completely before storing. This prevents condensation and helps maintain quality.
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