Elegant and Affordable: Fried Deviled Eggs

Deviled eggs are always a favorite in our home.  And this recipe modified from Jacques Pepin takes the idea of deviled eggs to an entirely different level.  Serve these as an appetizer and your guests will be begging you to invite them back as soon as possible!  It’s such an elegant way to start off your meal.

Fried Deviled Eggs — modified from Jacques Pepin

• 6 eggs
• 1 tsp garlic, finely chopped
• 2 Tbs fresh parsley, chopped
• 1 tsp tarragon
• 2-3 Tbs milk
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2 Tbs olive oil

The Dressing

• 2-3 Tbs leftover egg stuffing (from above)
• 4 Tbs extra-virgin olive oil
• 1 Tbs red wine vinegar
• 1 Tbs Dijon mustard
• 1 Tbs water
• Tarragon, to taste
• Kosher salt, to taste
• Cracked black pepper, to taste

Place the eggs in a small saucepan, cover with water and bring to a gentle boil, cooking for 10 minutes.   Remove from heat and let sit for 15 minutes.   Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.

Remove the egg shells, and cut them lengthwise.  Scoop out the yolks and place them in a bowl, along with the garlic, parsley, tarragon, milk, salt, and pepper.  Mash 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 dressing.

Heat the olive oil in a nonstick skillet over medium heat.  Place the eggs, stuffed side down in the skillet.  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 individual plates, 3 to a plate.

For the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.

Drizzle the warm eggs with the dressing, and serve lukewarm.

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