Thanksgiving Appetizer Deviled Eggs: Brown Butter, Sage, Crispy Prosciutto

Instructions:

1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring rapidly to a rolling boil over high heat. Immediately turn off the heat, cover the pan, and let sit undisturbed for exactly 10 minutes.
2. Ice Bath Shock and Peel: Immediately transfer the eggs to an ice bath and cool completely for at least 5 minutes. Gently peel the eggs under running water, slice them lengthwise, and scoop the yolks into a medium bowl. Place the egg white halves onto a serving platter.
3. Crisp the Prosciutto and Brown the Butter: Heat a small non-stick pan over medium heat. Add the prosciutto and cook until crispy. Remove and drain. In the same pan, melt the butter over medium heat, swirling constantly until the milk solids turn a deep amber brown and smell nutty (3-5 minutes).
4. Infuse and Strain: As soon as the butter is browned, remove from heat. Stir in the minced sage (caution: it will sizzle). Let the sage infuse for 2 minutes, then strain the brown butter into the bowl with the yolks, discarding any burnt solids.
5. Combine Filling and Chill: Thoroughly mash the yolks. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir vigorously until the mixture is smooth and creamy. Transfer the filling to a piping bag and refrigerate for 30 minutes to allow the flavors to marry.
6. Assemble and Garnish: Pipe the chilled filling into the center of each egg white half. Sprinkle generously with the crispy prosciutto shards and dust lightly with paprika or cranberry powder for color. Serve immediately.