The Ferguson Recipes
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| Easy Lemon Curd Filling 🌄 🍽️ ⏰ |
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| Easy Salad With Celery Seed Dressing 💤 ⏳ |
| Easy Walnut Bread 💤 ⏳ |
| Egg-Stuffed Buns 💤 ⏳ |
| Eggnog 💤 ⏳ |
| Eggplant Persian 💤 ⏳ |
| Eggs Jeanette from Jacques Pépin 💤 ⏰ |
| Eight Can Soup 💤 ⏳ |
| El Torito Mexican Restaurant And Cantina Tableside Guacamole 💤 ⏳ |
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| Enchilada Sauce 💤 ⏳ |
| Far East Celery 💤 ⏳ |
| Father's Famous Fish Stew 🌄 🍽️ ⏰ |
Discover elegant Eggs Jeanette, a sophisticated twist on deviled eggs that elevates the humble appetizer to gourmet status. These twice-cooked eggs feature a savory filling of yolks, garlic, and parsley, then are sautéed cut-side down until golden and served with a tangy Dijon mustard sauce. The contrast of crisp, caramelized bottoms with the creamy yolk mixture creates a delightful textural experience, while the vibrant sauce adds the perfect finishing touch to this impressive yet simple French dish.
Ingredients
Yolk mixture:
4 large, cooked eggs, peeled
1 large clove garlic
3 Tbsp. chopped parsley
salt and pepper
2 Tbsp. milk
1 Tbsp. olive oil to sauté the eggs
4 large, cooked eggs, peeled
1 large clove garlic
3 Tbsp. chopped parsley
salt and pepper
2 Tbsp. milk
1 Tbsp. olive oil to sauté the eggs
(continued in the next column ↗️)
For the dressing (aka sauce):
2 Tbsp. egg yolk mixture
1 Tbsp. Dijon mustard
2 tsp. red wine vinegar
1 Tbsp. water
1/4 cup olive oil
2 Tbsp. egg yolk mixture
1 Tbsp. Dijon mustard
2 tsp. red wine vinegar
1 Tbsp. water
1/4 cup olive oil
Directions
Yolk mixture:
Cut eggs in half and remove yolks.
Mix yolks with garlic, parsley, salt, pepper, and milk.
Make the eggs:
Stuff eggs with mixture, reserving 2 tablespoons for the sauce.
Sauté the eggs in olive oil, cut side down for maybe two minutes.
dressing (sauce):
While doing that, mix remaining egg mixture with mustard, red wine vinegar, and water to make a sauce.
Add olive oil until mixed.
Place sauce mixture on serving platter and add the eggs to the top.
Cut eggs in half and remove yolks.
Mix yolks with garlic, parsley, salt, pepper, and milk.
Make the eggs:
Stuff eggs with mixture, reserving 2 tablespoons for the sauce.
Sauté the eggs in olive oil, cut side down for maybe two minutes.
dressing (sauce):
While doing that, mix remaining egg mixture with mustard, red wine vinegar, and water to make a sauce.
Add olive oil until mixed.
Place sauce mixture on serving platter and add the eggs to the top.
Servings
Serves 4 (8 elegant egg halves)
Nutrition Facts
Nutrition Per Serving (2 egg halves): Calories: 190; Total Fat: 17g (Saturated Fat: 3.5g); Cholesterol: 190mg; Sodium: 240mg; Total Carbohydrates: 1g (Dietary Fiber: 0g, Sugars: 0g); Protein: 7g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
🧑🍳 The Cook:
Jacques Pépin
🔑 Keywords:
eggs
🗂️ Categories: 🥨 Apps & Snacks
📚 Cookbooks: The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Eggs Jeanette from Jacques Pépin was added on July 17, 2021 and last updated on May 06, 2025.
🗂️ Categories: 🥨 Apps & Snacks
📚 Cookbooks: The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Eggs Jeanette from Jacques Pépin was added on July 17, 2021 and last updated on May 06, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
05/06/25:
Jacques Pépin's Chicken Livers Persillade
05/06/25: Jacques Pépin's Supremes of Chicken with Paprika
05/06/25: Jacques Pépin's Potatoes Persillade
05/06/25: Jacques Pépin's Parsley Potatoes with Butter
05/06/25: Jacques Pépin's Basic Boiled Potatoes
05/06/25: Jacques Pépin's Salmon-Cream Cheese Roll-Ups
05/06/25: Jacques Pépin's Mom's Cheese and Spinach Soufflé
05/06/25: Jacques Pépin's Zucchini Canapés
05/05/25: Homemade Vanilla Sugar
05/05/25: Easy Lemon Curd Filling
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05/05/25: Jacques Pépin's Lemon Cake Délice - Petey's Vers...
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05/05/25: Jacques Pépin's Cold Peach Soup With Blueberries
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05/06/25: Jacques Pépin's Supremes of Chicken with Paprika
05/06/25: Jacques Pépin's Potatoes Persillade
05/06/25: Jacques Pépin's Parsley Potatoes with Butter
05/06/25: Jacques Pépin's Basic Boiled Potatoes
05/06/25: Jacques Pépin's Salmon-Cream Cheese Roll-Ups
05/06/25: Jacques Pépin's Mom's Cheese and Spinach Soufflé
05/06/25: Jacques Pépin's Zucchini Canapés
05/05/25: Homemade Vanilla Sugar
05/05/25: Easy Lemon Curd Filling
05/05/25: Jacques Pépin's Lemon Cake Delice - Claude's Vers...
05/05/25: Jacques Pépin's Lemon Cake Délice - Petey's Vers...
05/05/25: Jacques Pépin's Mustard Vinaigrette
05/05/25: Jacques Pépin's Lima Bean, Sausage, And Bread Sou...
05/05/25: Jacques Pépin's Cold Peach Soup With Blueberries
05/04/25: Jacques Pépin's Breakfast Rolls
05/04/25: Jacques Pépin's Baked Chicken Legs With Mustard C...
05/04/25: Jacques Pépin's Apple Brown Betty
🛠️ What's Changed?
05/07/25:
Barbecued Spareribs
05/07/25: Jacques Pépin's Crêpes Confiture
05/06/25: Make Ahead Blender Hollandaise
05/06/25: Carrot Cake
05/06/25: Instant Pot Chicken Tortilla Soup
05/06/25: Enchilada Casserole
05/06/25: Fried Rice
05/06/25: Warm Green Bean Salad
05/06/25: Stuffed Zucchini
05/06/25: Jacques Pépin's Zucchini Canapés
05/06/25: Jacques Pépin's Salmon-Cream Cheese Roll-Ups
05/06/25: Jacques Pépin's Mom's Cheese and Spinach Soufflé
05/06/25: Jacques Pépin's Corn Fritters
05/06/25: Jacques Pépin's Potatoes Persillade
05/06/25: Jacques Pépin's Chicken Livers Persillade
05/06/25: Jacques Pépin's Supremes of Chicken with Paprika
05/06/25: Eggs Jeanette from Jacques Pépin
05/06/25: Jacques Pépin's Basic Boiled Potatoes
05/07/25: Jacques Pépin's Crêpes Confiture
05/06/25: Make Ahead Blender Hollandaise
05/06/25: Carrot Cake
05/06/25: Instant Pot Chicken Tortilla Soup
05/06/25: Enchilada Casserole
05/06/25: Fried Rice
05/06/25: Warm Green Bean Salad
05/06/25: Stuffed Zucchini
05/06/25: Jacques Pépin's Zucchini Canapés
05/06/25: Jacques Pépin's Salmon-Cream Cheese Roll-Ups
05/06/25: Jacques Pépin's Mom's Cheese and Spinach Soufflé
05/06/25: Jacques Pépin's Corn Fritters
05/06/25: Jacques Pépin's Potatoes Persillade
05/06/25: Jacques Pépin's Chicken Livers Persillade
05/06/25: Jacques Pépin's Supremes of Chicken with Paprika
05/06/25: Eggs Jeanette from Jacques Pépin
05/06/25: Jacques Pépin's Basic Boiled Potatoes
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