- Prep Time:
- 25 min
- 6 hard boiled eggs, peeled
- ¼ cup ( 60 mL ) mayonnaise
- 1 tbsp ( 15 mL ) Dijon
- ½ tsp ( 2.5 mL ) ground sage
- ¼ tsp ( 1.25 mL ) salt
- 2 tsp ( 10 mL ) salted butter
- 3 tbsp ( 45 mL ) Panko breadcrumbs
- 1 clove garlic, grated or minced
- 12 sage leaves
- canola oil for frying
- sea salt
Halve eggs lengthwise and scoop out yolks into bowl. Whisk together with mayonnaise, Dijon, sage and salt until smooth. Spoon into piping bag or plastic zipper bag (cut the tip before piping).
Meanwhile, melt butter in small non-stick skillet over medium heat. Add Panko and toast, stirring frequently until golden brown. Stir in garlic and toast for 30 more seconds. Scrape into bowl to cool.
Heat oil in medium non-stick skillet over medium-high heat. Fry sage leaves in batches until crisp, 2-5 seconds. Transfer to paper towel; sprinkle lightly with sea salt.
Fill egg whites with yolk mixture; sprinkle with Panko and garnish with crispy sage leaves.