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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

Print Recipe
4 from 1 vote

Fried deviled eggs Pépin

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Servings: 1 dozen deviled eggs
Author: Karen Gibson

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • For the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
  • Drizzle the warm eggs with the dressing, and serve lukewarm.
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

adapted from FoodandWine.com

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Recipe Rating




Amber L

Wednesday 1st of July 2020

This episode recently aired again, thank you for posting the recipe! I am excited to try these.

Jennifer

Tuesday 5th of September 2017

Thank you for posting this recipe. I'm watching Essential Pepin this morning while I gear up for the day, and just saw him make these. I really want to try these, and one Google search later I can.

Jody

Sunday 13th of January 2013

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

Patty

Friday 11th of January 2013

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

Rocky Mountain Woman

Wednesday 2nd of January 2013

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