Chef Jacques Pépin’s Eggs Jeannette

Ingredients

• 6 eggs (hard-boiled and peeled)
• 2 tbsp heavy cream (or milk, to reach a thick consistency)
• 1 tbsp fresh herbs (finely chopped (such as parsley or chives))
• 1 tsp dijon mustard
• 1 tbsp avocado oil (for sautéing)
• 0.5 tbsp lemon juice (for the vinaigrette)
• 2 tbsp extra virgin olive oil (for the vinaigrette)
• salt (to taste)

Steps

1. 1

   Hard boil the eggs, peel them, and slice them in half lengthwise.

2. 2

   Carefully remove the yolks from the whites and place them in a small mixing bowl. Set the whites aside.

3. 3

   Mash the yolks with the cream, chopped herbs, and mustard until smooth. The consistency should be thick enough to hold its shape. Reserve about 1-2 tablespoons of this mixture for the vinaigrette.

4. 4

   Stuff the yolk mixture back into the cavities of the egg whites, smoothing the tops so they are flush with the surface of the white.

5. 5

   Heat avocado oil in a non-stick pan over medium heat.

6. 6

   Place the eggs stuffed-side down into the hot pan. Sauté for 2 to 4 minutes until the filling is nice and crispy and golden brown.

7. 7

   Remove the eggs from the pan and set them aside on a serving plate.

8. 8

   To make the vinaigrette, take the reserved yolk mixture and whisk in the lemon juice, salt, and olive oil until emulsified. Thin with a little water if necessary to reach a pouring consistency.

9. 9

   Drizzle the vinaigrette over the eggs and serve immediately.

Notes

This recipe is a signature dish of Jacques Pépin, named after his mother. The key is the pan-searing step which transforms the texture of the deviled egg filling.

Nutrition per serving

• appetizer
• eggs
• french
• pan-seared
• vegetarian
• brunch
• classic