Crispy Brown Buttered Eggs

• 12 fresh eggs
• 2 teaspoons dijon mustard
• 1 tablespoon mayo
• 1 pinch cayanne pepper
• 1 finely chopped shallot
• optional garlic powder to taste
• salt and pepper to taste
• butter for frying
• a tiny bit of extra virgin olive oil can be added if egg mixture is too dry, or if you don't like mayo

1. Hard boil the eggs and when cool, shell and slice them in half, placing the yolks into a separate bowl .
2. Mix the egg yolks with the Dijon, mayo, or a bit of your best olive oil if you're not a mayo lover. Add some garlic powder to taste (your choice) a pinch of cayanne and salt & pepper and what ever you choose! Meanwhile, mince a fresh shallot and saute it in olive oil until translucent and add to the egg yolk mixture when cooled.
3. Then, spoon the cooled egg yolk mixture into the cooled egg white halves and heat up a fry pan with butter. When the butter is browning, place the filled egg on the yolk side down and saute for about a minute, when it should be nicely crisped!
4. If you have fresh chives add them on top. If not, they're just as good as is!

eggs, mustard, mayo, cayanne pepper, shallot, garlic, salt, butter, olive oil

Taken from food52.com/recipes/14882-crispy-brown-buttered-eggs (may not work)