Green Door Hospitality

Adventures in Everyday Entertaining

Elegant and Affordable: Fried Deviled Eggs

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 Eggsmodified 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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30 comments on “Elegant and Affordable: Fried Deviled Eggs

  1. Hello friend…happy monday to you! Deviled eggs…sigh…love this.

  2. the Painted Apron
    May 6, 2013

    Never heard of anything like this, wowza! Sounds elegant!

  3. Home Seasons
    May 6, 2013

    Wow, this is certainly something we’ve never seen before! We’re a fan of deviled eggs as is, but fried will be on another level!

    • Thanks! Yeah, it really does bring them up a notch — and since you are only flash frying them, the effect only takes a couple minutes. 🙂
      Kenley

  4. leaner by the lake
    May 7, 2013

    I’ve had such a hankering for deviled eggs lately. This amazing restaurant/bar that we frequent in Chicago serves them up with SIRACHA! Like, WHAT? These look so good!

  5. pinkoclock
    May 7, 2013

    Wow, these looks so good! Have never ever tried a fried deviled egg, but love the “regular” kind, so… 😉 Yum!

    • Thanks Megan! And you’re only flash frying them for a couple minutes so it is pretty easy. Always so awesome when a simple extra technique like this brings something to a whole new level 🙂

  6. gotasté
    May 7, 2013

    I love the red wine vinegar and mustard dressing for this recipe Kenley. I think it goes with the eeg really well. 🙂

  7. Mama's Gotta Bake
    May 7, 2013

    Deviled eggs are one of my all-time favorites. I’ve never made them fried, but I will give your recipe a try!

    • I really think you’ll enjoy these. Just flash fry them — that along with the dressing really makes these out of this world! 🙂
      Kenley

  8. now at home mom
    May 7, 2013

    your dressing sounds delicious: I love dijon mustard too much 🙂 & of course those fried deviled eggs look delicious too! 🙂

  9. As usual, these sound fantastic. Any tips for not ruining hard-boiled eggs when you peel them?

    • Thanks Sarah! And hmmm….my favorite tip is have my husband do them! 😉 Seriously….I’m still searching for a good “fail safe” way. And L seems to have a much better touch at peeling them so I usually give my “sous chef” the job. I will keep you posted though if I come up with some better tips to share!

  10. Karen
    May 8, 2013

    I love deviled eggs and this sounds like a terrific way of serving them.

  11. moderndayruth
    May 8, 2013

    Oh, me too, i love deviled eggs! Need to try this one soon (which is – as soon as i restore my cholesterol levels – it was CO Easter two days ago and – as the tradition goes – everyone had at least dozen eggs in these two days! o_O

    • Oh…then I say take your dozen in the form of deviled eggs for sure!!
      But given the number of eggs in two days…yeah, perhaps wait a week or two before you have these. 😉
      Kenley

  12. Penny L Howe
    May 9, 2013

    The perfect combo, elegance with simplicity (in the making of), actually I ‘ll make that a trio, I’m going to assume it’s delicious too. I’ll be trying this weekend, thank you Kenley! 🙂

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  15. Deviled eggs a finger food staple of all my parties. ~~~ : – )

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