Ingredients
-
4
-
1 - 2
-
1
-
1
-
-
1
-
1
-
-
2
-
1
-
1
-
-
1/4
-
-
Directions
Eggs Jeanette, I don’t remember where I got this recipe, but it is one of my favorite ways to use boiled eggs Essentially deviled eggs kicked up a notch or two , This recipe is from Jacque Pepin, one of his favorites his mother made when he was growing up , I’ve made this before – I think it was on Food Network Very simple and delicious
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Steps
|
1
Done
|
Cut Eggs in Half Lengthwise, and Scoop Out Yolks. |
|
2
Done
|
Mash Together the Egg Yolks, Milk, Garlic, Parsley. Add Salt and Pepper to Taste. Mixture Should Be Moist, but Hold Together. |
|
3
Done
|
Stuff Egg Whites With Yolk Mixture, Reserving About 2 Tbs. Do not Mound Yolk Mixture Too High in the Whites. Set Aside. |
|
4
Done
|
Make Dressing. |
|
5
Done
|
Stir Together the Reserved Egg Yolk Mixture, Mustard, Water and Salt and Pepper in a Bowl. |
|
6
Done
|
Whisk in Olive Oil Until It Is a Nice Salad Dressing Consistency. |
|
7
Done
|
Heat Olive Oil and Butter in Non-Stick Frying Pan. When They Foam Up, Add Eggs, Stuffed Side Down. Fry For About 2 Minutes Until the Yolk Mixture Is Nice and Brown. the Whites Will not Brown--Just Get Rubbery If You Overcook Them. |
|
8
Done
|
When Done, Remove to a Serving Plate and Drizzle the Dressing Over. Serve Warm. |
