Stuffed Eggs (An inspired recipe)

I am a complete fan of Jacques Pepin. I still remember the day when I got my personally autographed photo and a greeting card that had a copy of a picture painted by Jacques himself. A person of that stature to be so humble and to send a mail all the way from USA to India to a random fan is what makes him who he is. Its beyond my belief that someone can be so humble at that level to a person like me who doesn’t matter. He is the most respected chef in the whole world. He is my most respected teacher. No one teaches like him anymore.  His auto biography, The Apprentice: My Life in the Kitchen is a genius and its a book you can never put down once you start.

In the book, after each chapter, he shares a recipe that has got something to do with that particular chapter. Pepin talks about his mother often in the book. His mother Jeanette served this dish regularly and he remembers it so vividly as it was his childhood dish. They mostly ate dishes that were economical (but delicious) as the country was battling war torn years during world war II. Here is an excerpt from the book “When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelettes with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeanette”. To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.”

I have adapted the recipe. Its the most delicious stuffed egg you will ever have. This is one of my go to easy easy dish that I do for parties and have had no left overs. People go crazy about these stuffed eggs. Don’t tell them that its this easy!
Here is the recipe for my version of Jacques eggs.
Click the link below to find the recipes on the site that uses the main ingredient as Eggs.
Recipes with eggs

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Jacques Pepin – The Apprentice: My Life in the Kitchen ( My Favorite Book of all time)
Mixing Bowls
Sauce Pan for Boiling Eggs
Non-Stick Fry Pan with Lid

For the hard cooked eggs stuffing

Put the eggs in a small saucepan, and cover with boiling water. (Starting the eggs in boiling water helps in easy peeling later on). Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. (This will help in the removal of the shells later on). Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold, running water and split them lengthwise. Remove the yolks carefully, put them in a bowl. Add the finely minced green chillies, garlic, finely chopped coriander leaves, mayonnaise, and salt. Crush with a fork to create a coarse paste.

Spoon the mixture back into the hollows of the egg whites, reserving 1 to 2 tablespoons of the filling to use in the dressing / sauce.

Heat the vegetable oil in a nonstick skillet / iron skillet and place the eggs stuffed side down. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, and set aside.

For the dressing
Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.

Jacques Pepin Eggs (My Version)

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Stuffed Eggs Recipe

• Total Time: 30 mins
• Yield: 4 persons 1x

Ingredients

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For the hard cooked eggs stuffing

• 4 Eggs
• 1 clove garlic, finely minced
• 2 green chillies, finely minced
• 2 sprigs coriander leaves (cilantro), finely chopped
• 2 tablespoon Mayonnaise
• 1/4 teaspoon salt
• 2 teaspoon vegetable oil for frying stuffed eggs

Dressing

• 1 to 2 tablespoons leftover egg stuffing (from above)
• 1 tablespoon Mayonnaise
• 2 tablespoons water
• Dash of salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

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Instructions

For the hard cooked eggs stuffing

1. Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold, running water and split them lengthwise.
2. Remove the yolks carefully, put them in a bowl. Add the finely minced green chillies, garlic, finely chopped coriander leaves, mayonnaise, and salt. Crush with a fork to create a coarse paste.
3. Spoon the mixture back into the hollows of the egg whites, reserving 1 to 2 tablespoons of the filling to use in the sauce.
4. Heat the vegetable oil in a nonstick skillet / iron skillet and place the eggs stuffed side down. 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 a platter.

For the dressing

1. Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
2. Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.

Notes

I have adapted the recipe over years. The original recipe does not use green chillies or cilantro. And, it uses mustard sauce in the dressing.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: Adapted French