Ingredients:

  • 6 Large Eggs (use older eggs for easier peeling)
  • Cold water and ice (for the ice bath)
  • 1 Tbsp Unsalted Butter
  • 1 tsp Fresh Sage, finely chopped (or 1/2 tsp dried)
  • 3 Tbsp Mayonnaise (full fat)
  • 1 tsp Dijon Mustard
  • 1 tsp White Wine or Apple Cider Vinegar
  • 1/4 tsp Fine Sea Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper
  • Smoked Paprika (for garnish)
  • 1-2 Tbsp Crispy Fried Onions OR Bacon Bits (for garnish)

Instructions:

  1. Achieving the Perfect Hard-Boiled Egg: Bring a large saucepan of water to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon.
  2. Cook and Shock: Reduce heat slightly and cook for 9 minutes for perfectly set yolks (no grey ring). Immediately transfer the eggs to a large bowl filled with ice water to stop the cooking process. Leave submerged for at least 5 minutes.
  3. Peel and Separate: Gently tap and roll the eggs on a counter to crack the shell, then peel under running, cool water. Slice the eggs vertically. Scoop the yolks into a medium mixing bowl and place the whites on your serving platter.
  4. Brown the Butter: Melt the butter in a small skillet over medium heat. Continue heating, stirring occasionally, until the butter foams, then sinks, and small brown solids form at the bottom. The scent should be nutty and rich (3–5 minutes).
  5. Infuse: Remove the browned butter from the heat immediately. Stir in the chopped sage. Allow the mixture to cool slightly (about 5 minutes) before using. Do not add hot butter to the mayonnaise mixture.
  6. Mix the Filling: Use a fork or masher to break down the yolks until uniformly fine and crumbly. Add the mayonnaise, Dijon mustard, and vinegar. Mix thoroughly until smooth.
  7. Incorporate Flavour and Season: Drizzle in the cooled browned butter and sage mixture. Add the salt and pepper. Taste the filling and adjust seasoning if needed to achieve a sharp, balanced profile.
  8. Assembly and Chill: Transfer the filling to a piping bag fitted with a star tip (or use a small spoon). Carefully pipe the mixture back into the empty egg white cavities.
  9. Garnish and Serve: Sprinkle generously with smoked paprika and top with crispy fried onions or bacon bits. Cover the platter tightly and chill in the refrigerator for at least 30 minutes before serving.