Fried deviled eggs Pépin
This recipe falls under one of those forehead-slapping “duh” categories. As in, why-didn’t-I-think-of-this-myself. Duh.
I was channel surfing one dark and stormy, late summer night, when I landed on a PBS station with Jacques Pépin frying eggs. He’s one cool dude, that Jacques. I love that he’s still cooking, his crooked, arthritic hands maneuvering bowls and pans swiftly around the kitchen, fluidly, and with a skill that I’m far from mastering. (His birthday’s tomorrow, by the way: he’ll be 77.)
Anyway, he was frying eggs. But not just any egg — hard boiled eggs. He was frying hard boiled eggs. Deviled eggs, actually, stuffed with simply seasoned egg yolks. He plated the eggs, and then drizzled them with a vinaigrette. Beautiful.
I grabbed my laptop and hit the Googs.
I had missed the beginning of the show — and the recipe, natch — but a search quickly turned it up. A dish from his childhood, Pépin credits his mother, Jeanette, with inventing the recipe.
So easy, so clever. And, as I found out the very next day, so delicious.
If you’re hosting a small holiday party, this would be a perfect, elegant alternative to traditional deviled eggs. You can boil and stuff the eggs and prepare the dressing ahead of time, and then fry them up close to party time — it takes just minutes. Oh! And I also recommend adding fresh tarragon to the egg yolk seasoning.
Karen xo
Hello, and welcome to SoupAddict, my little corner of the foodie world on the Interwebs. I'm Karen, and it's true, I'm addicted to soup. The seasons guide my cooking and eating, and when I'm not behind the stove — or the keyboard: I'm a writer by trade — you can find me in my vegetable garden. 
Thank you so much for sharing this recipe for fried deviled eggs. I love Jacque Pepin but never saw this recipe before. I know I am making them this week for a dinner with a nice salad. Oh my – so yummy.
Hi! I found your blog thru The Soup Chick. These eggs sound wonderful! I may have to try the recipe over the holiday, for one of our brunches.
I wouldn’t be so unkind as to call his hands crooked and arthritic. You get that from years of experience in a kitchen. At his age he is as nimble in the kitchen as a ballet dancer, and such a pleasant change from the other “Chef wanna be’s” you see every day on the cooking channels. He is head and shoulders above all the others, “Carry on Chef Pepin”
Not sure how you possibly could’ve interpreted this post as an insult to Pepin, but whatevs. As for his hands, again, not an insult. And I would bet that he does have arthritis. But not insultingly so.
All in fun however….
He is by far the best out there! I just finished “The Apprentice” which I found on a recent cruise aboard Oceania’s Nautica. What a delight to read, and it gets you a bit closer to “the man” I have been fascinated with his talent for years. After reading the book, I found out that he had cooking demonstrations in San Diego, and I missed them.
I would like to get some information to him that a friend and an author of five cooking books, and member of IACP has died and do not know if he knows. I know he lives in Madison
Conn., but don’t know the address…would you? Or, how would I get this information to him?
Just stopped by to wish you a very Merry Christmas, Karen!
Christine recently blogged about: The World Didn’t End and a Recipe
I’ve noticed his hands also! It gives me hope that I can continue to do what I love even though I’m getting older and the old athur itis is starting to set in.
This looks wonderful. As dedicated of a Jacques fan as I am, I am shocked I missed this recipe.
Thanks for pointing it out.
Happy New Year,
RMW
Rocky Mountain Woman recently blogged about: An Everlasting Meal
Lovely recipe-I just had to pin it on to my Jacques Pepin recipes board;-)
Patty recently blogged about: Roasted Carrot Salad with Arugula, Goat Cheese and Crispy Garlic Chips
If I recall correctly, the name of this recipe is Stuffed Eggs Jeanette, in honor of the recipe his mother made.