Eggs Jeanette is a refined French appetizer featuring hard-boiled eggs filled with a creamy Dijon mustard yolk mixture, pan-fried until golden and crispy, then served over a bright lemon vinaigrette. The contrast of crispy exterior and creamy filling makes it an elevated alternative to traditional deviled eggs.
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Hard boil the eggs, peel them, and slice them in half lengthwise.
Carefully remove the yolks and place them in a mixing bowl.
To the yolks, add grated garlic, finely chopped parsley, heavy cream, Dijon mustard, and salt.
Whisk the yolk mixture until smooth and creamy. The consistency should be thick enough to hold its shape.
Spoon the yolk mixture back into the cavities of the egg whites, mounding it slightly.
Heat avocado oil in a non-stick skillet over medium heat.
Carefully place the stuffed eggs yolk-side down into the hot pan.
Sauté for 2-4 minutes, until the filling is golden brown and crispy.
Remove the eggs from the pan and place them on a paper towel-lined plate to drain any excess oil.
For the optional vinaigrette, add Dijon mustard and lemon juice to the bowl with any remaining yolk mixture. Whisk to combine.
While whisking continuously, slowly stream in the olive oil until the vinaigrette is emulsified. Season with salt to taste.
To serve, spread the vinaigrette on a plate and arrange the fried eggs on top.
Refrigerate filled (unfired) eggs up to 3 days; reheat gently in a 350°F oven for 3–4 minutes. Best served fresh and warm.
Yes. Prepare the filled eggs up to 8 hours ahead and refrigerate. Pan-fry them just before serving for maximum crispness.
Eggs Jeanette are pan-fried until golden and crispy on the outside, then plated over vinaigrette—more elegant and warm, versus chilled deviled eggs.
Cook 2–3 minutes per side over medium heat until the exterior is light golden and the egg white is warm. Don't overcook or the yolk filling will harden.
Whole-grain mustard works well for a coarser texture, but Dijon provides the traditional tangy, smooth flavor Jacques Pépin intended.
The filled eggs keep 3 days refrigerated. Fry fresh before serving for the best texture; reheating in a pan briefly can restore crispness.
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