Eggs with Aioli and Fried Sage

These beautiful bites are essentially an updated version of eggs and mayonnaise. You can make the aioli from scratch (recipe follows) or in a pinch, blend store-bought mayonnaise with the sage oil and some lemon juice—equally delicious! 

15 minsCook Time

15 minsTotal Time


Eggs with Aioli and Fried Sage

  • 8 Large Eggs At room temperature.
  • 14 Sage Leaves
  • 1/4 Cup Neutral, High Smoke Point Oil Such as avocado, grapeseed or canola oil.
  • Flakey Sea Salt Such as Maldon
  • 4 Tbsp Mayonnaise or Aioli
  • 1 Lemon
  • Kosher Salt and Freshly Ground Black Pepper


  • 1 Large Garlic Clove Peeled
  • 1 Egg Yolk
  • 1 Tbsp Freshly Squeezed Lemon Juice
  • 1/2 Cup Neutral Oil Such as avocado or grapeseed
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tsp Kosher Salt Plus more to taste


Fill a medium bowl with ice water. Bring a medium pot of water to a rolling boil. Using a spider or a slotted spoon, gently lower the eggs in. Set a timer for 8 minutes. Working quickly, immediately drain the water and shake the pot so that the eggs crack slightly. Transfer the 8-minute eggs directly into the ice bath to fully chill. Once the eggs are chilled, peel and set aside.

Pour the oil into a small heavy-bottomed skillet. Heat oil over medium-high heat until about 325 degrees. Place half of the sage leaves in the hot oil and fry until crisp, about 30-45 seconds. Immediately remove the sage leaves from the oil and transfer to a paper towel-lined plate. Season with flakey sea salt. Repeat with the remaining sage leaves. Set oil aside to cool.

In a small bowl, combine the aioli or mayonnaise with the juice of half a lemon, and 1 teaspoon of the sage oil. Mix until fully incorporated. Check for seasoning, and adjust with salt, pepper or lemon, as desired.

To assemble: Cut the eggs in half lengthwise. Dot a teaspoon of the aioli in 16 spaces on your serving platter. Place the egg half on top of the aioli. Season the eggs with flakey sea salt and freshly ground black pepper. Place another dollop of aioli on top of the egg and top with the crispy sage. Enjoy.

For the Aioli: 

In a mortar and pestle, add the garlic and salt. Crush the garlic, using the salt as extra abrasion, to form a paste. Add the egg yolk and stir until emulsified. Add the lemon juice and stir to combine. Slowly drizzle in the neutral oil, stirring continuously. Check for seasoning — add lemon and salt as needed. Finish by slowly drizzling in the olive oil, stirring until you have a thick, fully emulsified aioli. Refrigerate in an air-tight container, up to three days, until ready to use. (Aioli can also be made with an immersion blender, or an upright blender.)