Rachael Ray: Jacques Pepin’s Oeufs Jeannette (Eggs Jeannette)
There’s a good chance you’ve had a deviled egg before, but I doubt you’ve had a version of the finger food quite like this! Chef Jacques Pepin joined Rachael Ray to share the recipe for his Oeufs Jeanette (Eggs Jeannette). Instead of simply mixing egg yolks and mayonnaise, Jacques brilliantly prepared his deviled eggs and then browned them in a skillet. Yes, we’re talking pan-fried deviled eggs! This is one recipe you won’t want to miss out on.
Click next page to get the recipe and get cooking!