Eggs Jeannette

Ingredients

• eggs (Hard-boiled; quantity not stated in the source.)
• cream (Use enough to make the yolk mixture thick; exact amount not stated.)
• herbs (Herbs are not specified in the source.)
• mustard (Amount not stated in the source.)
• avocado oil (For sautéing the filled egg whites; amount not stated.)
• lemon (For the optional vinaigrette; amount not stated.)
• salt (For the optional vinaigrette; amount not stated.)
• olive oil (For the optional vinaigrette; amount not stated.)

Steps

1. 1

   Hard-boil the eggs. The source does not specify the boiling time or method.

2. 2

   Remove the yolks from the hard-boiled eggs, taking care to keep the egg-white halves intact.

3. 3

   Mix the yolks with the cream, herbs, and mustard until combined. Keep the mixture thick enough to mash back into the egg-white shells.

4. 4

   Mash the yolk mixture back into the hollowed egg-white halves.

5. 5

   Heat avocado oil in a non-stick pan and place the filled egg halves in the pan with their flat sides down.

6. 6

   Sauté the eggs until the flat sides are nicely crisp, about 2–4 minutes.

7. 7

   Remove the eggs from the pan and set them aside. They may be served at this point.

8. 8

   For the optional vinaigrette, combine some of the yolk mixture with lemon and salt.

9. 9

   Add olive oil to the yolk mixture and combine to make the vinaigrette.

10. 10

    Serve the crisped Eggs Jeannette with the optional vinaigrette.

Notes

The source does not provide ingredient quantities, the number of eggs, a specific hard-boiling method or time, or exact amounts for the vinaigrette. The vinaigrette is optional; the eggs can be served after crisping.

Nutrition per serving

• appetizer
• French-inspired
• vegetarian
• egg dish
• potluck
• pan-fried
• deviled-egg alternative