This month I was thrilled to be assigned the blog Rhubarb & Honey for The Secret Recipe Club. I don't seem to have as much time to peruse blogs these days so I love to have the opportunity to scroll through Kimberly's awesome recipes. I found out that she participated in Foodie Penpals as well. I just started this month and got my first package! Much fun.
I found a wonderful recipe for devilled eggs. Check out her blog for the cool story about these and the story behind the name, Eggs Jeanette.
While I love eating devilled eggs, I don't particularly like making them. I don't like making and peeling hard boiled eggs. I've used many different methods and just haven't found one that consistently works. I think it's just me. Well, I was pleased as punch to find these ready-made hard boiled eggs at the store. I'd heard that they existed, I just never knew where they were.
These made this recipe so fast. This is a fantastic way to whip up an unbelievable appetizer in a very short time.
You know what is different about these eggs? They are cooked. Pan fried. A bit anyways. I've never done that with devilled eggs before and I thought it intriguing.
They just needed to be in the pan for a minute or two. They turned out beautifully. Golden brown and super tasty! I was skeptical about the dressing but ended up absolutely loving it and everyone else did too! This for sure is a keeper!
Eggs Jeanette Recipe
Adapted from Rhubarb & Honey
- 6 large hard boiled eggs, peeled
- 1 teaspoon finely minced garlic
- 1 teaspoon finely minced onion
- 1 teaspoon dried parsley
- 2 tablespoons whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons leftover egg stuffing (from above)
- 1 tablespoon Dijon-style mustard (I would add a bit less)
- 2 tablespoons sour cream
- 1 teaspoon dried parsley
- 1 to 2 teaspoons milk
- Salt and black pepper
Gently cut each hard boiled egg in half, then carefully remove yolks, placing yolks in a bowl and setting the whites aside.
To the yolks, add the garlic, onion, parsley, milk, salt, and pepper. Mash with a fork to combine. Carefully spoon the yolk mixture back into the hollows of the egg whites, reserving 2 tablespoons of the filling to use in the dressing.
Heat the olive oil and butter in a nonstick skillet over medium-high heat. Place the eggs, stuffing side down, in the skillet. Cook for 2 to 3 minutes, until the eggs are browned on the stuffed side. Remove from skillet and place on a platter, stuffed side up.
In a small bowl, combine reserved egg stuffing, mustard, and sour cream. Whisk to combine, adding milk as necessary to get a smooth, creamy consistency. Add salt and pepper to taste.
Spoon the dressing over the warm eggs and serve.