clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jacques Pepin Eggs (My Version)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 4 reviews

Stuffed Eggs Recipe

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



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


  • 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


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.


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
Scroll to Top