Rachael Ray: Jacques Pepin Oeufs Jeannette (Eggs Jeannette)

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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!

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Rachael Ray: Jacques Pepin Oeufs Jeannette (Eggs Jeannette) Recipe Ingredients

Rachael Ray: Jacques Pepin Oeufs Jeannette (Eggs Jeannette)

Jacques Pepin’s Oeufs Jeannette (Eggs Jeannette) is a delightful new way to serve up popular deviled eggs! (cornstalker / Flickr)

  • 1 tsp chopped garlic
  • 2-3 tbsp whole milk
  • 1/4 tsp freshly ground black pepper
  • 6 jumbo eggs – organic, if possible
  • 2 tbsp chopped fresh parsley
  • 1/4 tsp salt
  • 2 tbsp vegetable oil (peanut oil, if possible)

For the Dressing:

  • 4 tbsp virgin olive oil
  • 2-3 tbsp water
  • 2-3 tbsp leftover egg stuffing (recipe above)
  • 1 tbsp Dijon-style mustard
  • salt and pepper

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Jacques Pepin: Rachael Ray Oeufs Jeannette (Eggs Jeannette) Recipe Directions

For the Hard-Cooked Eggs:

  1. Put the eggs in a small saucepan and cover with water
  2. Bring to a gentle boil and let boil for 9-10 minutes
  3. Drain off the water and shake the eggs in the saucepan to crack the shells
  4. Fill the saucepan with cold water and ice and let the eggs cool for 15 minutes
  5. Shell the eggs under cold, running water
  6. Split the eggs lengthwise
  7. Remove the yolks carefully, then put back into a bowl and add the parsley, garlic, salt, pepper, and milk
  8. Crush with a fork to turn into a paste
  9. Transfer the mixture back into the egg whites, saving 2-3 tbsp of the filling for the dressing
  10. Heat the vegetable oil in a nonstick skillet, then put the eggs stuffed-side down in the skillet
  11. Cook for 2-3 minutes over medium heat, until browned
  12. Remove and arrange, stuffed-side up on a platter

For the Dressing:

  1. Mix all the dressing ingredients in a small bowl until well-combined
  2. Coat the warm eggs with the dressing
  3. Serve lukewarm

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