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Serves
22 if you're lucky
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
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Ingredients
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12
fresh eggs
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2 teaspoons
dijon mustard
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1 tablespoon
mayo
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1 pinch
cayanne pepper
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1
finely chopped shallot
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optional
garlic powder to taste
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salt and pepper to taste
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butter for frying
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a tiny bit of extra virgin olive oil can be added if egg mixture is too dry, or if you don't like mayo
Directions
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Hard boil the eggs and when cool, shell and slice them in half, placing the yolks into a separate bowl .
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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.
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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!
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If you have fresh chives add them on top. If not, they're just as good as is!
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