Brown Butter Deviled Eggs with Fried Sage Leaves and Pickled Mustard Seeds

5 from 1 vote

Brown Butter Deviled Eggs with Fried Sage Leaves and Pickled Mustard Seeds

Brown butter infused with sage lends a deeply nutty richness to the filling of these deviled eggs. A bit of pickled mustard seeds add bright acidity and sweetness and crispy fried sage leaves adds crunch. Adding a bit of dried milk powder when browning the butter boosts the amount of milk solids and therefore the brown butter flavor that you can pack into these.

Course Appetizer, Snack

Cuisine American

Keyword american, brown butter, Christmas, dairy-free, deviled egg, egg, holiday, mustard, New Year's, nightshade-free, nut-free, sage, thanksgiving, vegetarian

Prep Time 15

Total Time 40

Servings

Calories 135kcal

Author Jenny Ross

Ingredients

12 large eggs
1/4 cup butter start with 1/3 cup as some moisture evaporates and you will lose some frying the sage, or vegan butter for dairy-free - see note
2 tablespoons dried milk powder optional (increases the caramelized solids that are the nutty brown butter flavor), omit for dairy-free
24 sage leaves
1/4 cup mayonnaise or homemade aioli
1/2 tablespoon Dijon mustard
salt and pepper to taste
pickled mustard seeds optional

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Instructions

Place the eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Fill a medium bowl half full with cold water and add 1 tray of ice cubes. Transfer eggs to ice water bath and let sit 5 minutes.
Add the butter to a small pan or pot with a light color bottom (this will allow you to see when the butter solids have turned golden). I like to brown at least a cup of butter at a time and I freeze whatever I don’t use for easy use in the future - add the remaining browned butter to a ziplock and lay it flat on a baking tray. Freeze solid and then store. Cook over medium heat until the butter smells nutty and the solids in the butter have turned a light golden color. Add sage leaves and continue to cook until the butter is a medium golden color and the leaves are crisp. Remove leaves to a paper towel lined plate and sprinkle with a bit of salt. Remove butter from heat and set aside. Note that if the sage hasn’t crisped but the butter is golden, drain the fat from the solids and continue to fry the leaves until crispy.
Peel eggs and then slice them in half lengthwise. Remove the yolks with a spoon, and place them in the bowl of a food processor. Set the whites aside.
Blend the yolks, mayonnaise, butter, and mustard until smooth in a food processor. Season with salt and pepper to taste.
Transfer the mixture to a piping bag fitted with a large star tip (or use a plastic sandwich bag with the tip of one corner snipped off as a makeshift piping bag).
Trim a sliver off the bottoms of the cooked egg whites before you fill them to keep them from rolling.
Pipe the yolk mixture into the egg whites and garnish with pickled mustard seeds and fried sage.

Notes

Most dairy-free butters will not brown. One brand that will is Miyoko’s. Alternatively, you can add about 1 teaspoon of cashew butter (pureed cashews) to the any dairy-free butter and gently brown that - the proteins and sugars in cashew will toast up nicely.

Protein:Energy Quotient [calories]: 0.32, Protein % of calories: 17.6%

Nutrition