Eggs Jeanette
Elevate your egg game with the elegant and savory delight of Eggs Jeanette. This sophisticated twist on deviled eggs combines perfectly boiled egg whites filled with a creamy, Dijon-spiked yolk mixture, which is then seared to golden perfection in butter. A tangy white wine vinaigrette drizzle enhances every bite, while a sprinkle of fresh parsley adds a burst of color and flavor. With just 15 minutes of prep time, this dish makes an impressive appetizer or a stand-out addition to brunch or lunch. Simple yet refined, Eggs Jeanette is proof that humble ingredients like eggs, mayonnaise, and olive oil can transform into a gourmet experience.
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Recipe Information
Ingredients
- 6 large Eggs
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons White wine vinegar
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 1 tablespoon Parsley (fresh, finely chopped)
- 1 tablespoon Butter
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes.
After cooking, transfer the eggs to an ice bath to cool completely, about 5 minutes. Peel the eggs and slice them in half lengthwise.
Gently scoop the yolks into a small bowl and place the whites on a plate. Mash the yolks with a fork until smooth.
Mix the mashed yolks with mayonnaise, Dijon mustard, 1 teaspoon of white wine vinegar, a pinch of salt, and a pinch of black pepper. Stir until the mixture is creamy and well combined.
Carefully spoon or pipe the yolk mixture back into the hollowed-out egg whites, slightly overfilling them.
Heat the butter in a non-stick skillet over medium heat. When the butter is foamy, place the eggs yolk-side down in the skillet. Cook for 1-2 minutes, or until the yolk mixture is golden brown. Remove from the skillet and set aside.
In a small bowl, whisk together the remaining white wine vinegar, olive oil, a pinch of salt, and black pepper. Adjust seasoning as needed.
To serve, drizzle the vinaigrette over the eggs and garnish with freshly chopped parsley. Serve warm or at room temperature.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 183 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
