Les Oeufs Jeannette (Eggs Jeannette)

Step-by-step images of making Les Oeufs Jeannette, including stuffing, pan-frying, and the finished eggs garnished with parsley

METHOD :

1️⃣ Prepare the Eggs:

Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a small bowl. Set the egg whites aside.

2️⃣ Make the Filling:

Mash the egg yolks with a fork. Add the Dijon mustard, parsley, garlic, 1 tbsp olive oil, salt, and pepper. Mix until smooth and well combined.

3️⃣ Stuff the Eggs:

Spoon the yolk mixture back into the egg white halves, mounding it slightly.

4️⃣ Pan-Fry the Eggs:

Heat the remaining 1 tbsp olive oil in a nonstick skillet over medium heat. Place the stuffed eggs, filling-side down, in the skillet. Cook for 2-3 minutes, until the filling is golden and crispy.

5️⃣ Serve & Enjoy:

Transfer the eggs to a serving plate, filling-side up. Garnish with extra parsley or chives if desired. Serve warm and enjoy this classic French treat!

Bon appetite !!

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