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    Home » Features » #putaneggonit

    Pan-Crisped Deviled Eggs on French Lettuces

    Published: Nov 13, 2015 · Modified: Jan 9, 2018 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

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    A classic appetizer in salad form! Easy enough for a weekday and elegant enough for a dinner party.

    Deviled eggs are one of my absolute favorite appetizers. Growing up, my grandma would make a double batch of them for all of our family gatherings. My cousins and I would go to town on them.

    I've made lots of versions of deviled eggs over the years, but hers is still my favorite. Earlier this year, I dressed them up a bit, and they were a big hit!

    So when I saw this gorgeous salad topped with deviled eggs in The Splendid Table's How to Eat Supper cookbook, I knew I had to make it STAT!

    Pan-Crisped Deviled Eggs on French Lettuces

    Let me start by saying that the genius behind stuffing and pan-frying deviled eggs is the one and only Jacques Pépin, as described in his memoir, The Apprentice: My Life in the Kitchen.

    I love the spin that The Splendid Table took on this, by using some of the deviled egg stuffing as the base for a salad dressing. It was beautifully creamy and incredibly flavorful!

    Pan-Crisped Deviled Eggs on French Lettuces

    Plus, just look how gorgeously golden brown and delicious they got! I maaaaay have eaten several extras before I even dug into the salad. For QC purposes, of course.

    I've really been enjoying this cookbook - I love listening to The Splendid Table's podcast, and this book is full of wonderful recipes and tips. I have lots of recipes in my "to try" pile from this one!

    Print
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    A plate of salad topped with crispy deviled eggs.

    Pan-Crisped Deviled Eggs on French Lettuces

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Lynne Rossetto Kasper and Sally Swift
    • Prep Time: 15 minutes
    • Cook Time: 5 minutes
    • Total Time: 20 minutes
    • Yield: Serves 4 as a main dish; 6 as a first course 1x
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: American
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    Description

    A classic appetizer in salad form! Easy enough for a weekday and elegant enough for a dinner party.


    Ingredients

    Scale

    Eggs:

    • 8 large eggs, hard-cooked and peeled
    • 1 scant teaspoon Dijon mustard
    • 2 medium garlic cloves, minced
    • 2 ½ teaspoons minced onion
    • 2 ½ tight-packed tablespoons fresh flat-leaf parsley, coarse chopped
    • 2 to 3 tablespoons milk
    • 2 ½ teaspoons mayonnaise
    • 1 ½ teaspoons white wine vinegar
    • Salt and fresh-ground black pepper
    • 2 to 3 tablespoons good-tasting extra-virgin olive oil

    Dressing:

    • The leftover egg stuffing
    • 3 tablespoons good-tasting extra-virgin olive oil
    • 1 generous teaspoon Dijon mustard
    • 2 ½ tablespoons milk
    • 2 ½ teaspoons white wine vinegar
    • Salt and fresh-ground black pepper

    Salad:

    • 4 generous handfuls mixed greens, such as Bibb lettuce, much, and dandelion greens or frisee, washed and dried

    Instructions

    1. Cut the hard-cooked eggs in half lengthwise. Gently remove the yolks (fingers work best), and place them in a medium bowl. Reserve the whites.
    2. Add the mustard, garlic, onion, parsley, milk, mayonnaise and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.
    3. Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing (this becomes the salad dressing).
    4. In a large nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.
    5. As the eggs sauté, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl, and toss. Heap them on a serving platter.
    6. Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve.

    Notes

    Recipe from The Splendid Table's How to Eat Supper - Lynne Rossetto Kasper and Sally Swift

    Nutrition

    • Serving Size:
    • Calories: 338
    • Sugar: 1.8 g
    • Sodium: 257.8 mg
    • Fat: 29.3 g
    • Saturated Fat: 6 g
    • Carbohydrates: 4.8 g
    • Fiber: 1.1 g
    • Protein: 14.4 g
    • Cholesterol: 373.6 mg

    Keywords: deviled egg, egg salad, egg topped salad, hard boiled egg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    Reader Interactions

    Comments

    1. PammyG

      November 13, 2015 at 3:28 pm

      OMG this sounds SO good, I love deviled eggs! Also I chuckled at your salad recommendations, I think I will use frisk!! :-)))) Thank you!

      Reply
      • BigFlavorsFromATinyKitchen

        November 13, 2015 at 4:29 pm

        HA!! Thanks for catching that. Feel free to frisk away, or use some frisee 😉

        Reply

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