Jacques Pépin's Eggs Jeannette

Jacques Pépin's Eggs Jeanette is a fresh and original take on eggs for me. Eggs are hard-boiled and the yolks scooped out.  The egg yolks are then mixed with a touch of milk, garlic, parsley, and salt and pepper. The eggs are then stuffed, much like a deviled egg, but instead of being overstuffed the eggs are simply filled and leveled off with the mixture. Then guess what...the eggs laid yolk-side down are browned in a skillet with a touch of oil.  It's kinda like crispy deviled eggs, except for the fun doesn't stop there!

Let's talk about this dressing. It's creamy and tangy and zippy and zesty and I just want to put it on pretty much everything!  It's a combination of some of the reserved egg yolk mixture, Dijon mustard, red wine vinegar, and oil and it's literally heaven. It's pretty much an egg yolk vinaigrette and it's unlike any dressing I've had before. A whole new world people. A whole new world.

I served the eggs over baby spinach as a first course and we pretty much inhaled it. Three people vs. 12 Eggs Jeannette.  It wasn't pretty!  If you're looking for a fresh, fun, unique way to serve eggs then this is it!

Eggs Jeannette

Adapted from Essential Pepin

by Jacques Pépin

Serves 6

For The Eggs

6 large hard-cooked eggs, peeled

2 tablespoons milk

2 garlic cloves, finely chopped (1 tablespoon)

2 tablespoons fresh chopped parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon canola oil

Dressing

About 2 tablespoons reserved egg yolk mixture (from above)

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar

1 tablespoon water

pinch of salt

pinch of fresh ground black pepper

1/4 cup olive oil

For The Eggs: Cut the eggs crosswise in half at the widest point. Remove the yolks and push them through a foodmill fitted with a fine screen into a bowl.  (If you do not have a food mill, mash the yolks with a fork.) Mix the egg yolks with the milk, garlic, parsley, salt and pepper; the mixture should be moist and hold together. Stuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The egg yolk mixture adds texture to the dressing).

Heat the oil in a large skillet, preferably non-stick. When the oil is hot, add the egg halves, stuffed side down, and fry over medium heat for about 2 minutes; they will brown beautifully. (Do not cook the white side.) Remove the eggs from the skillet and arrange them on a platter or in a gratin dish. 

For The Dressing:  Put all the ingredients except the oil in a food processor. With the motor running, slowly add the oil.  Pour the dressing on top of and around the eggs and serve.