Crispy brown buttered eggs

October 27, 2011
Author Notes

Here's the deal with this recipe: it so forgiving! I've had a busy month of traveling and came home to find my eggs, mayo, Dijon and fresh chives in the fridge. Oh, and a bit of mixed greens to place these beauties on. Deviled eggs need a new name. Make your own favorite recipe for them, but here's what I did with mine: —TiggyBee

  • Serves 6
  • 10 fresh eggs
  • 2 teaspoons dijon mustard
  • 1 tablespoon mayo
  • 1 pinch cayanne pepper
  • 1 finely chopped shallot
  • garlic powder to taste
  • salt and pepper to taste
In This Recipe
  1. Hard boil the eggs and when cool, shell and slice them in half, placing the yolks into a separate bowl .
  2. Mix the egg yolks with the Dijon, mayo and salt & pepper, and what ever you choose! Meanwhile, mince a fresh shallot and sauté in olive oil until translucent and add the sautéed shallot to the egg yolk mixture when cooled.
  3. Spoon the egg yolk mixture into the cooled egg white halves and heat up a fry pan with butter. When the butter is browning, place the filled egg on yolk side down and sauté for about a minute, when it should be nicely crisped!

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