Perfect for a spring or summer garden or porch party are the ever delicious les boeuf Jeannette The yolk filling is by far the lightest fluffiest filling for deviled eggs that I’ve made and the flavor is out of this world, a real bonus for deviled egg lovers.
Kept chilled in deviled egg plastic containers they are also a favorite to take along for a day boat trip to the beach…
I used a small shallot instead of an onion, country Dijon, and a small piece of fresh chopped tarragon. Look below for the link to Jacques’s recipe…slightly adapted.
- 6 jumbo eggs (preferably organic)
- 1 teaspoon chopped garlic
- 2 tablespoons chopped parsley
- 2 to 3 tablespoons whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (preferably peanut oil)
For the Dressing
- 2 to 3 tablespoons leftover egg stuffing (from above)
- 1 tablespoon Dijon-style mustard
- 1 tablespoon water
- Dash of salt and freshly ground black pepper
- 4 tablespoons virgin olive oil
- Crunchy French bread
- Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. (This will help in the removal of the shells later on). Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
- Shell the eggs under cold, running water and split them lengthwise. Remove the yolks carefully, put them in a bowl. Add the garlic, parsley, milk, salt and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the sauce.
- Heat the vegetable oil in a nonstick skillet and place the eggs stuffed side down. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, and arrange stuffed side up on a platter.
- For the dressing, mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
- Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.