Pepin often talks about this childhood dish served by his mother, Jeanette. It is easy, economical and makes a wonderful first course or light supper with a salad and fresh baked bread. The recipe is adapted from The Essential Pepin, by Jacques Pepin (Houghton Mifflin Harcourt 2011).
Makes 6 servings
6 large, hard-cooked eggs, peeled
2 tablespoons milk
2 garlic cloves, finely chopped (1 tablespoon)
2 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons peanut oil
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 freshly ground black pepper
1/4 cup grapeseed or vegetable oil
Cut the eggs in half as you would for deviled eggs. Remove the yolks and push them through a fine strainer or mash them 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 nonstick. When the oil is hot, add the egg halves, stuffed side down, and fry over medium heat for 2 minutes until browned.
Remove the eggs from the skillet and arrange on a platter.
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.