Ingredients for Eggs Jeanette
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How to Make Eggs Jeanette
- Hard-boil the 6 eggs for 8-10 minutes. Cool completely, then peel.
- Carefully cut the eggs in half lengthwise and gently scoop out the yolks into a small bowl.
- Mash the yolks with a fork. Add the milk, minced garlic, and parsley. Season generously with salt and pepper. Mix until moist but still holds its shape.
- Reserve about 2 tablespoons of the yolk mixture for the dressing.
- Spoon the remaining yolk mixture back into the egg white halves. Do not overfill.
- Set aside.
- **Make the dressing:** In a small bowl, whisk together the reserved yolk mixture, Dijon mustard, and water. Slowly whisk in 2 tablespoons of olive oil until emulsified and creamy.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a non-stick skillet over medium heat.
- Once the butter is melted and foaming, carefully place the stuffed egg halves in the skillet, stuffed-side down.
- Fry for 2-3 minutes until the bottom is golden brown and crispy. The whites will become firm but should not brown significantly.
- Carefully transfer the Eggs Jeanette to a serving plate.
- Drizzle generously with the prepared dressing and serve immediately while warm.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
61g
Carbs
0g
