Description
Delicious deviled eggs with a unique brown butter and sage twist, perfect for any gathering.
Ingredients
Scale
- 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