Brown Butter Deviled Eggs with Crispy Capers and Hazelnuts

These Brown Butter Deviled Eggs with Crispy Capers and Hazelnuts aren’t your Grandma’s deviled eggs you’ll find at any backyard barbecue, but they are just as addictive. Full of tangy dijon mustard, creamy mayo and nutty brown butter, these guys are elegant enough to serve at a fancy cocktail party, but easy enough to eat at your Easter buffet.

Course Appetizer

Cuisine American

Keyword deviled eggs, fancy deviled eggs

Prep Time 15

Cook Time 20

Total Time 35

Servings deviled eggs

Calories 89kcal

Author Nicole

Cost $8

Equipment

stock pot
Mixing bowls

Ingredients

10 large eggs
4 tbsp unsalted butter
1/4 cup + 1 tbsp light mayo
1 1/2 tbsps dijon mustard
2 tbsp capers
3 tbsp chopped hazelnuts, toasted

Instructions

Add eggs to a large pot. Cover with water. Bring to a rapid boil and cook for 5 minutes. Turn the heat off and let the eggs sit for 15 minutes. Run the eggs under cold water and then peel eggs. Split in half and remove yolks. Discard two of the halves.
Add butter to a small skillet. Turn the heat on medium-high and melt butter. Once the butter starts to brown, swirl the pan. Keep swirling the pan until the butter turns a deep brown color. Transfer all but 1/2 tablespoon of the butter to a small bowl and cool, leave the rest on the skillet.
Add yolks to a food processor. Add mayo, dijon and brown butter you removed from the pan. Pulse until smooth. Season with salt and pepper.
Use a paper towel to pat the capers completely dry. Heat the remaining butter up over a medium-high heat. Add capers, fry until crispy. Drain on paper towels.
Add filling to a small ziplock bag. Cut the tip off and pipe filling into egg whites. Garnish with crispy capers and chopped hazelnuts.

Nutrition