Recipe: Pan-Crisped Deviled Eggs

Chef Jill makes a delicious recipe for Pan-Crisped Deviled Eggs on Easter! It turns out that pan-crisping the deviled eggs gives them a delicate, crunchy skin which is a beautiful change in texture from the smooth and creamy egg. The eggs are then paired up with a zingy dressing. It was a perfect light lunch with salad. Or you could eat these eggs over toast or a bagel with crispy bacon crumbled over the top for brunch.

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Pan-Crisped Deviled Eggs

Serving Size: Makes 4 half eggs

For the eggs:

  • 2 eggs

  • 1 small garlic clove, minced

  • 1 T finely chopped green onion

  • 4 t plain yogurt, mayo or softened cream cheese

  • 1 t white wine vinegar

  • salt and pepper

  • extra virgin olive oil

For the dressing:

  • 2 t extra virgin olive oil

  • 1 t dijon mustard

  • 2 t milk

  • 1 t white wine vinegar

  • 1 tsp tarragon

  • salt and pepper

Hard boil the eggs. The easiest way to do this is by placing them in a pan with cold water to cover. Bring to the boil. Cover and turn off the heat. Leave the pan to sit, undisturbed, for 14-17 minutes.

Place the eggs under cold running water to cool and then peel.

Slice the eggs in half lengthwise. Scoop the yolks out into a bowl. Set the whites aside for later.

To the yolks, add the garlic clove, green onion, yogurt or mayonnaise, vinegar, and plenty of salt and pepper. Mix well, then scoop back into the egg whites. Do not mound the filling; instead press it down and flatten it off. The filling should be even with the surface of the egg white. Keep the leftover stuffing for the dressing.

Heat some olive oil in a frying pan over low heat. Add the eggs, flat side down. Fry without moving for 5 minutes.

Make the dressing by combining the leftover stuffing and the other ingredients. Whisk to combine.

Serve the eggs with the dressing over a salad of your choice.

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