Eggs Jeanette

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).

Eggs Jeanette i i
Michele Kayal/for NPR
Eggs Jeanette
Michele Kayal/for NPR

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

Dressing

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.

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.

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