Fried deviled eggs Pépin

fried deviled eggs

This fried deviled egg 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 fried deviled eggs, and then drizzled them with a vinaigrette. Beautiful.

I grabbed my laptop and hit the Googs.

fried deviled eggs 2
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 fried deviled eggs recipe.

So easy, so clever. And, as I found out the very next day, so delicious.

fried deviled eggs 3
If you’re hosting a small holiday party, these fried deviled eggs would be a perfect, elegant alternative to the traditional dish. 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

Fried deviled eggs Pépin
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 1 dozen deviled eggs
  • for the eggs:
  • 6 jumbo eggs (preferably organic)
  • 1 teaspoon chopped garlic
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil (preferably peanut oil)
  • for the dressing:
  • 2 to 3 tablespoons leftover egg stuffing (from above)
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon water
  • Dash of salt and freshly ground black pepper
  1. Place the eggs in a small saucepan, cover with water and bring to a gentle boil. Cook for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
  2. Remove the egg shells, and cut them lengthwise. Scoop out the yolks and place them in a bowl, along with the garlic, parsley, milk, salt, and pepper. Mash with a fork to create a coarse paste. 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 over medium until shimmering, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter.
  4. For the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
  5. Drizzle the warm eggs with the dressing, and serve lukewarm.

adapted from


  1. 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.

  2. 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.

  3. 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?

  4. Just stopped by to wish you a very Merry Christmas, Karen!

  5. 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,


  6. Lovely recipe-I just had to pin it on to my Jacques Pepin recipes board;-)

  7. If I recall correctly, the name of this recipe is Stuffed Eggs Jeanette, in honor of the recipe his mother made.

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