When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeanette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve this with crusty bread as a first course or as a main course for lunch.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 jumbo eggs (preferably organic)
- 1 teaspoon chopped garlic cloves
- 2 tablespoons chopped fresh parsley leaves
- 2 to 3 tablespoons whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (preferably peanut oil)
- 2 to 3 tablespoons leftover egg stuffing (from above)
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon-style mustard
- 1 tablespoon water
- Dash salt and freshly ground black pepper
Instructions
- To make the Eggs: Put the eggs in a small 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 shake the eggs in a 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.
- Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing.
- Heat the vegetable oil in a nonstick skillet, 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.
- To make 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, and serve lukewarm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 342 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 352 mg |
| Sodium | 331 mg |
Reviews
Loved this delicious easy egg dish. I dropped the eggs in boiling water in stove top pressure cooker and cooked at pressure for 5 minutes with quick release. Eggs were cooled after 5 minutes in ice water. Yolks popped right out. O/O parsley used cilantro with garlic. Fried for a few minutes in avocado oil. Added a touch of apple cider vinegar to dressing. Looked and tasted great. Sopped up dressing with bread. Served with small chopped salad. Wish I could post the picture. Will definitely make again.
Despite many people’s glowing reviews, I really did not think this egg dish was very good. It required many steps and basically produced fried deviled eggs. It has a kitch factor—but does not deliver a great flavor or texture.
Although the eggs look like deviled eggs, they are very different. They are very creamy and bring out the simple taste of eggs. Very delicious and easy.
These eggs were really easy to make, and so good! I used cilantro instead of the parsley and it came out really well.
Was easy to make but the taste was lacking something.
I thought this was an absolutely delicious dish. I cooked it for my family and they couldn’t get enough of it, I had to make seconds. It took me less than 10 minutes to cook the whole thing.. and it was just.. oh gosh, so splendid. HIGHLY recommended!