The Caramelized Twist Jacques Pépin Puts On Deviled Eggs
NEWS
BY ALEX SPRINGER
In an episode of Lidia Bastianich's "Lidia Celebrates America," she welcomed Jacques Pépin to her kitchen for a demonstration of his dish "les ouefs Jeannette," or eggs Jeannette.
Named after Pépin's mother, who first made this dish at their family table, this recipe is a fresh take on classic deviled eggs. Start by boiling and peeling some farm-fresh eggs.
Next, slice them in half lengthwise and pop the yolks into a separate bowl. Mix a bit of minced garlic, chopped parsley, salt, and pepper into the yolks and add a splash of milk.
Once you've got a proper filling, spoon the mixture back into the hollowed-out eggs. Make sure to keep the filling level with the surface of the sliced egg.
Place the egg slices face down on a skillet with a bit of neutral oil. Next, add some olive oil, dijon mustard, salt, pepper, and a bit of water into the bowl with leftover yolks.
Give that mix a stir while your eggs are sizzling up. Once your eggs get nice and crispy, plate them up and drizzle the mixture like a dressing on top of each egg.
