Move over deviled eggs!

Stuffed Eggs Jeannette

Move over deviled eggs! This 5-star recipe from famed Chef Jacque Pepin is next-level delicious and easy to prepare. We farm-tested his hard-boiled eggs technique, and they were significantly easier to peel using the ice bath and running water. Pan-frying the stuffed eggs sets this recipe apart, and the Dijon sauce is a perfect complement to serve as an appetizer or main course for lunch.

Yield: 4-6 servings

Ingredients

6 The Farmer’s Cow Extra Large Eggs
1 tsp garlic, chopped
2 tbsp parsley, minced
2 to 3 tbsp The Farmer’s Cow Whole Milk
¼ tsp salt
¼ tsp freshly ground black pepper
2 tbsp vegetable oil
1 tbsp Dijon mustard
4 tbsp olive oil
1 small loaf of crusty French bread

Directions

Place eggs in a medium saucepan, and cover with boiling water. Bring to a very gentle boil and let boil for 9 to 10 minutes. Drain off the water and gently shake the eggs in the pan to crack the shells. Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
Peel the eggs under cold running water and cut them lengthwise. Carefully remove the yolks and put them in a bowl with the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a rough paste. Spoon the mixture back into egg white hollows, reserving 3 tbsp of the filling for the sauce.
Heat the vegetable oil in a non-stick skillet and place the eggs stuffed side down. Cover and cook over medium heat for about 2 to 3 minutes, until the eggs are nicely browned on the stuffed side. Remove, and arrange stuffed side up on a serving platter.
In a small bowl, prepare the sauce by mixing the reserved filling, mustard, and olive oil. Add salt and pepper to taste.
Spoon the dressing over the warm eggs and serve with thick slices of French bread.

Date Posted: April 15, 2025