Recipe

Crispy brown buttered eggs

Recipe
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Photo by TiggyBee

This recipe was entered in the contest for Your Best One-Bite Party Snack

This recipe was entered in the contest for Your Best One-Bite Party Snack
Chef
TiggyBee's 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...
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!

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Serves 22 if you're lucky

12 fresh eggs Ask a question about this ingredient

2 teaspoons dijon mustard Ask a question about this ingredient

1 tablespoon mayo Ask a question about this ingredient

1 pinch cayanne pepper Ask a question about this ingredient

1 finely chopped shallot Ask a question about this ingredient

optional garlic powder to taste Ask a question about this ingredient

salt and pepper to taste Ask a question about this ingredient

butter for frying Ask a question about this ingredient

a tiny bit of extra virgin olive oil can be added if egg mixture is too dry, or if you don't like mayo Ask a question about this ingredient

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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11 Comments on Crispy brown buttered eggs

lapadia added 5 months ago

Your idea is unique...and I love it, thanks for sharing it! PS-sometimes my expand box doesn't drop down either.

TiggyBee added 5 months ago

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 added 5 months ago

Yum! I could eat these for breakfast, lunch, and dinner!

luvcookbooks added 5 months ago

luv this recipe, thank you!

ChezSuzanne added 5 months ago

What a great twist on a favorite! I love this!

aargersi added 6 months ago

I would never have thought to crisp up my little deviles, but YUM! What a great idea!

TiggyBee added 6 months ago

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 added 7 months ago

Yummmm....i would seriously scarf all of these down. Um, that would be bad, right? ;)

TiggyBee added 6 months ago

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.
: )

TiggyBee added 7 months ago

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!