Eggs Jeanette

Elevate your egg game with the elegant and savory delight of Eggs Jeanette. This sophisticated twist on deviled eggs combines perfectly boiled egg whites filled with a creamy, Dijon-spiked yolk mixture, which is then seared to golden perfection in butter. A tangy white wine vinaigrette drizzle enhances every bite, while a sprinkle of fresh parsley adds a burst of color and flavor. With just 15 minutes of prep time, this dish makes an impressive appetizer or a stand-out addition to brunch or lunch. Simple yet refined, Eggs Jeanette is proof that humble ingredients like eggs, mayonnaise, and olive oil can transform into a gourmet experience.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 3

Ingredients

• 6 large Eggs
• 2 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 2 teaspoons White wine vinegar
• 3 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper (freshly ground)
• 1 tablespoon Parsley (fresh, finely chopped)
• 1 tablespoon Butter

Directions

Step 1

Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes.

Step 2

After cooking, transfer the eggs to an ice bath to cool completely, about 5 minutes. Peel the eggs and slice them in half lengthwise.

Step 3

Gently scoop the yolks into a small bowl and place the whites on a plate. Mash the yolks with a fork until smooth.

Step 4

Mix the mashed yolks with mayonnaise, Dijon mustard, 1 teaspoon of white wine vinegar, a pinch of salt, and a pinch of black pepper. Stir until the mixture is creamy and well combined.

Step 5

Carefully spoon or pipe the yolk mixture back into the hollowed-out egg whites, slightly overfilling them.

Step 6

Heat the butter in a non-stick skillet over medium heat. When the butter is foamy, place the eggs yolk-side down in the skillet. Cook for 1-2 minutes, or until the yolk mixture is golden brown. Remove from the skillet and set aside.

Step 7

In a small bowl, whisk together the remaining white wine vinegar, olive oil, a pinch of salt, and black pepper. Adjust seasoning as needed.

Step 8

To serve, drizzle the vinaigrette over the eggs and garnish with freshly chopped parsley. Serve warm or at room temperature.

Nutrition Facts

Serving size	408.6 grams (408.6g)

Amount per serving	% Daily Value*
Calories	1149

Total Fat 105.10g	135%
Saturated Fat 24.30g	122%
Polyunsaturated Fat 4.30g
Cholesterol 1179mg	393%
Sodium 1868mg	81%
Total Carbohydrate 8.70g	3%
Dietary Fiber 0.30g	1%
Total Sugars 1.20g
Protein 38.00g	76%

Vitamin D 248IU	1241%
Calcium 183mg	14%
Iron 6mg	33%
Potassium 465mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.5%

Protein: 13.4%

Carbs: 3.1%