Monday, September 17, 2012

Stuffed Devilled Eggs - Eggs Jeanette

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.


  1. What an interesting recipe, I have never seen anyone fry the eggs like that before! Really neat idea!

  2. What an interesting twist on deviled eggs! Great SRC pick! :)

  3. Hi, Debbie!

    So glad you enjoyed my Eggs Jeanette! Aren't they so fun and delicious?

    Looking forward to checking out more great recipes from SRC!

  4. Oh man. Deviled eggs are my fav! I love them. I've never heard of pan frying them. Totally clever. I'm going to have to try that! Thanks!

    I juts signed up to be a Foodie Penpal too! I can't wait!!!

  5. The hubby would go nuts for these! I never thought of frying them first...but they look DELISH!

  6. What a unique way to finish off devilled eggs! I bet they were so good, and you can't beat skipping the boiling and ipeeling part. Thanks for being a fabulous host!!

  7. I have never heard of that pan fry method with deviled eggs, but it looks amazing! I used to never make good hard boiled eggs, until this recipe - let me know if it works for you!

    I was super busy last week - just catching up on my blog reading! Hope you had a great weekend!

  8. What an interesting deviled egg recipe. And I'm with you, I'm not a fan of peeling eggs. They always come out with quite a few scars. Great post!

  9. Such a unique recipe! I can't wait to try this!

  10. Wow I've never seen deviled eggs done this way before! Looks fantastic! Love the pre-peeled eggs as well :)

  11. What an interesting choice!! Something totally different and refreshing. I bet they were great!