Crispy brown buttered eggs

October 27, 2011

Author Notes: Here's the deal with this recipe: it so forgiving! With not much in my fridge and not wanting to make a trip to the store, I relied on what was at hand and eggs, to my mind, are just about perfect at anytime of the day. I love their versatility. I was going to make egg salad, when this thought occurred to me: devil them and fry 'em up! Deviled eggs need a new name because these were angelic! Make your own favorite recipe for them, but here's
what I did with mine: Oh, and serve them with a simple green salad and there's dinner!
TiggyBee

Serves: 22 if you're lucky

Ingredients

  • 12 fresh eggs
  • 2 teaspoons dijon mustard
  • 1 tablespoon mayo
  • 1 pinch cayanne pepper
  • 1 finely chopped shallot
  • optional garlic powder to taste
  • salt and pepper to taste
  • butter for frying
  • a tiny bit of extra virgin olive oil can be added if egg mixture is too dry, or if you don't like mayo
In This Recipe

Directions

  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, or a bit of your best olive oil if you're not a mayo lover. Add some garlic powder to taste (your choice) a pinch of cayanne and salt & pepper and what ever you choose! Meanwhile, mince a fresh shallot and sauté it in olive oil until translucent and add to the egg yolk mixture when cooled.
  3. Then, spoon the cooled 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 the yolk side down and sauté for about a minute, when it should be nicely crisped!
  4. If you have fresh chives add them on top. If not, they're just as good as is!

More Great Recipes:
Egg|Shallot|Fry|Spring|Fall|Summer|Winter|Snack|Appetizer|Hors D'Oeuvre

Reviews (11) Questions (0)

11 Reviews

lapadia December 9, 2011
Your idea is unique...and I love it, thanks for sharing it! PS-sometimes my expand box doesn't drop down either.
 
Author Comment
TiggyBee December 8, 2011
Thanks Bevi, luvcookbooks and Chezsuzanne - you just made my day with your nice comments! This flu thingy has me seeing double! I really hope you'll try it or with your version of deviled eggs! - I can't see my entire headnote though, is it me?
 
Bevi December 6, 2011
Yum! I could eat these for breakfast, lunch, and dinner!
 
luvcookbooks December 6, 2011
luv this recipe, thank you! <br />
 
TheWimpyVegetarian December 5, 2011
What a great twist on a favorite! I love this!
 
aargersi October 31, 2011
I would never have thought to crisp up my little deviles, but YUM! What a great idea!
 
Author Comment
TiggyBee November 1, 2011
Thanks aargersi! It was a little light bulb moment! Could I be the first one to do this? Probably not! They were so good - hope you'll try!! PS - your comment was my 1st notification in weeks! Yay!
 
mrslarkin October 28, 2011
Yummmm....i would seriously scarf all of these down. Um, that would be bad, right? ;)
 
Author Comment
TiggyBee November 1, 2011
Thanks mrslarkin!! I ate six (give or take a couple more) and then thought crap, when do I ever eat six or eight eggs? Then remembered that since they were halved, I'd just go with the 3 or 4 egg omelet pretending game. <br />: )
 
Author Comment
TiggyBee October 27, 2011
Hi Lori! I'm trying to upload of photo and I keep getting error messages. Not sure what's up with that! I put the eggs in cool water in a sauce pan to cover them, let them boil for about 6 - 7 minutes, remove from heat and rinse them under cold water to make it easier to peel them. I find that if they're not cold, it's really hard to peel the shell without tearing the white away. Hope this helps and let me know if you try them. They were so good!
 
lorigoldsby October 27, 2011
very interesting! sounds like lunch tomorrow! Just curious, everyone has a different technique for boiling eggs, what is yours Tiggybee?