Eggs Jeannette

Today I join Fantastical Food Fight, where every month a theme or ingredient is chosen, and we all choose a recipe - from a cookbook, blog, or our imaginations - and we all share.  Which recipe will come out on top?  It will be fun to find out!

This month's theme is Deviled Eggs.  Now, I've made a lot of deviled eggs in my life. We had chickens when I was growing up, so we always had plenty of eggs, and when we had a church potluck, I usually made some deviled eggs. Strangely enough, I never actually cared for deviled eggs all that much. I mean, they were OK, but nothing special. I wasn't even sure I was going to participate in this month's Fight, until I saw a segment on the Rachael Ray show where they made these eggs. I was definitely intrigued and knew I'd found the recipe.

Eggs Jeannette
Jacques Pepin’s Oeufs Jeannette as seen on the Rachael Ray Show

Ingredients: 

• 8 large eggs
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 to 3 T milk
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 T vegetable oil
• For the Dressing:
  * 2 to 3 T reserved egg stuffing (from above)
  * 4 T virgin olive oil
  * 1 T Dijon-style mustard
  * 2 to 3 T water
  * Dash of salt and freshly ground black pepper

Directions:

1. Put the eggs in a small saucepan and cover with water. Bring to a gentle boil; turn off heat, cover pan, and let sit for 13 minutes. (Optional - add 1/2 tsp. baking soda to water before covering.) Drain off the water; fill saucepan with cold water, and let the eggs cool until cool enough to handle, about 15 minutes.  Replace cold water as needed.
2. Shell the eggs and split them lengthwise. Remove the yolks carefully, and mash them in a bowl with the garlic, parsley, salt and pepper.  Add milk and mix until desired consistency. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. 
3. Heat the vegetable oil in a nonstick skillet and place the eggs stuffed-side down in the skillet. Cook over medium heat for 2-3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed-side up, on a platter or dish.
4. For the dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well-combined. Coat the warm eggs with the dressing, garnish with parsley if desired, and serve lukewarm

These aren't exactly potluck fare, but they were egg-cellent for lunch with a tossed salad.  I really enjoyed the simplicity of the filling - egg yolks, garlic, parsley, a little milk, and salt & pepper.  The flavor is really nice, and the creamy dressing adds just the right touch.

If they taste like this, I may just decide I like deviled eggs.  The only thing I changed from the original recipe was to use large eggs instead of jumbo, since that's what I had.  I just cooked a couple extra to have about the same amount of egg and yolk.

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