Ingredients:

  • 6 Large Eggs
  • Water and Ice (for the ice bath)
  • 2 Tbsp Unsalted Butter, cubed
  • ¼ cup Mayonnaise (full-fat)
  • 1 tsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar
  • ½ tsp Kosher Salt
  • ¼ tsp White Pepper
  • 1 Tbsp Full-Fat Milk or Cream (optional)
  • 10-12 large Fresh Sage Leaves, patted completely dry
  • 2 Tbsp Neutral Oil (e.g., Canola or Grapeseed)
  • 1 Tbsp Dried Cranberries, finely pulsed into a coarse dust
  • Pinch of Flaky Sea Salt

Instructions:

  1. Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rapid, rolling boil. Immediately turn off the heat, cover the pan, and let the eggs steep for exactly 11 minutes.
  2. Immediately transfer the eggs to a prepared ice bath (a bowl of ice and water) using a slotted spoon. Cool for 10–15 minutes.
  3. Gently peel the eggs under cool running water. Slice each egg neatly in half lengthwise. Remove the yolks and place them in the mixing bowl. Arrange the egg white halves on a serving platter.
  4. Brown the Butter: Melt the cubed butter in a small non-stick pan over medium-low heat. Cook, stirring occasionally, until the foam subsides, the butter turns a rich golden-brown, and nutty sediment forms at the bottom (3–5 minutes).
  5. Immediately pour the brown butter (including the browned bits) into a small, heatproof dish. Allow it to cool for at least 5 minutes until warm, but not hot.
  6. Mash: Add the warm yolks, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the mixing bowl. Use a fork to mash the ingredients until mostly smooth.
  7. Whip: Pour the cooled brown butter into the yolk mixture. Use a hand mixer or a whisk to whip the mixture vigorously until light, fluffy, and completely smooth. Add the milk or cream if the mixture seems too stiff.
  8. Chill: Transfer the filling to a piping bag or cover the bowl. Chill in the refrigerator for at least 30 minutes. This firms up the butter and makes the filling stable.
  9. Prepare Crispy Sage: Heat the neutral oil in the small frying pan over medium-high heat. Fry the fresh sage leaves in batches for 30–60 seconds until they are vibrant dark green and completely crisp. Remove quickly and drain on paper towels. Sprinkle immediately with flaky sea salt.
  10. Prepare Cranberry Dust: Pulse the dried cranberries until they resemble coarse, colourful crumbs.
  11. Assemble: Pipe or gently scoop the chilled yolk mixture back into the empty egg white halves.
  12. Finish: Garnish each filled egg with one crispy sage leaf and a light dusting of the cranberry dust. Serve immediately or keep refrigerated until 15 minutes before serving.