If you’re looking for an elegant and delicious appetizer to serve at your next dinner party, Eggs Jeanette should be at the top of your list. This classic French dish is easy to prepare and always impresses guests with its unique flavor and presentation. Eggs Jeanette was made famous by Chef Jacques Pepin, and it is time we bring it back into popularity, because it is so good!

What are Eggs Jeanette?

Eggs Jeanette, also known as oeufs Jeannette in French, are a classic appetizer made with hard-boiled eggs that are stuffed with a mixture of egg yolks, garlic, and herbs. The stuffed eggs are then sauteed until golden brown and served warm. This dish is a favorite in French cuisine and has been enjoyed for centuries. It is served over a vinaigrette that is also made with the cooked egg yolk mixture.

2 Ways to Cook the Eggs:

There are two great ways to “boil” the eggs for this dish that allow for easy peeling. The first is steaming, the second is by breaking the membrane and then boiling.

  1. Steam – steam the eggs for 12 minutes, shock in a ice bath after for 5 minutes, then peel.
  2. Break Membrane – gently tap the egg with the back of a spoon until you hear a pop, the shell should not be broken. If the shell is broken, you used too much force. If it isn’t broken, then you are good. Add the eggs to a pot of water and bring up to a boil. Once it is boiling, add the lid, turn off the heat and let it sit there for 12 minutes. Immediately shock the eggs in an ice bath for 5 minutes, then peel.

Other Flavor Combinations:

The traditional Eggs Jeanette includes garlic and parsley for the flavor components to stuff the eggs, however you can mix it up and do different things:

  • Asian twist with ginger, soy sauce, green onions.
  • Smoked Salmon and Dill – Mix smoked salmon, chopped fresh dill, cream cheese, and a squeeze of lemon juice with the egg yolks before filling the egg whites. Garnish with a small piece of smoked salmon and a sprig of fresh dill.
  • Bacon and Cheddar – Add cooked and crumbled bacon and grated cheddar cheese to the egg yolk mixture, along with a pinch of paprika and black pepper.
  • Sundried Tomato and Feta – Mix finely chopped sundried tomatoes, crumbled feta cheese, and chopped fresh basil with the egg yolks.
  • Avocado and Lime – Mash a ripe avocado with the egg yolks, along with lime juice, garlic powder, and a pinch of cumin.
  • Crab and Old Bay – Combine canned crab meat, mayonnaise, Old Bay seasoning, and chopped scallions with the egg yolks.
@kellyscleankitchen

How to make Chef Jacques Pepin’s famous Eggs Jeannette #jacquespepin #eggsjeannette #eggs #devilledeggs #cooking

♬ original sound – Chef Kelly Scott
  • SERVINGS:  8 egg halves
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 12 Mins
  • TOTAL TIME: 25 Min

Make as your next appetizer or for your next potluck!  

Ingredients:

Egg Ingredients:

  • 4 large eggs
  • 2 cloves garlic
  • 3 tablespoon chopped parsley
  • salt and pepper to taste
  • Squeeze of lemon juice to taste
  • 2 tablespoons almond milk or milk
  • 1 tablespoon olive oil to sauté

Vinaigrette Ingredients:

  • 2 tbsp leftover egg mix from above
  • 1 tbsp dijon
  • Squeeze of lemon juice
  • 1 tbsp water
  • ¼ – 1/2 cup olive oil
  • Salt to taste

Preparation:

STEP 1.

Steam the eggs for 12 minutes. Remove from the steamer and ice bath for 5 minutes to stop the cooking process. Peel and halve, removing the egg yolks and placing in a bowl.

STEP 2.

In the bowl of egg yolks, grate the garlic cloves, add parsley, salt and pepper to taste, squeeze of lemon juice, and almond milk. Using a spoon, spoon the mixture into the egg whites, flattening them out into the hole of the egg white. Set aside to saute.

STEP 3.

Make the vinaigrette. In a bowl, whisk together the 2 tbsp leftover egg mixture, dijon mustard, lemon juice, dash of water until smooth. While whisking, slowly add the olive oil until smooth and thickened like a vinaigrette. Season with salt. If needed, blend to make more smooth.

STEP 4.

Saute the stuffed eggs. In a nonstick pan over medium heat, add olive oil. Once warmed, add the eggs, face down and saute for 2-4 minutes until golden brown. Remove from the pan.

STEP 5.

Serve the eggs over the vinaigrette and enjoy!

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