Ingredients
Scale
- 12 large eggs
- 3 tablespoons unsalted butter
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon dill pickle brine
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt, to taste
- 1 tablespoon hot honey, for drizzling
- Smoked paprika, for garnish
- Fresh chives, chopped, for garnish
- Flaky sea salt, for finishing
Instructions
- Set a steamer basket over an inch of simmering water. Add the eggs, cover, and steam for 12 minutes.
- Transfer the eggs immediately to a bowl of ice water and let sit for at least 10 minutes, then peel.
- Melt the butter in a light-colored saucepan over medium heat, swirling often, until it turns amber and smells nutty, about 4-5 minutes. Pour into a bowl to cool to room temperature.
- Halve the eggs lengthwise. Scoop the yolks into a fine-mesh sieve set over a mixing bowl and press through with a spatula while still warm.
- Add the cooled browned butter, mayonnaise, Dijon, pickle brine, vinegar, and garlic powder to the sieved yolks. Whisk until completely smooth and glossy. Season with salt to taste.
- Spoon the filling into a piping bag fitted with a star tip (or a zip-top bag with the corner snipped) and pipe into the egg white halves.
- Drizzle lightly with hot honey, dust with smoked paprika, and scatter chives and flaky salt over the top just before serving.
Notes
Sieve the yolks while they’re still warm — cold yolks clog the mesh and you’ll lose the silky texture. No pickle brine on hand? Use a scant teaspoon of white vinegar plus a pinch of sugar instead. For make-ahead: store filling and whites separately in the fridge for up to 2 days, then pipe and garnish within an hour of serving so the whites don’t sweat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Steamed
- Cuisine: American