Jacques Pepin’s Weird and Wonderful Recipe Is Better Than Deviled Eggs (2024)

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Jacques Pepin’s Weird and Wonderful Recipe Is Better Than Deviled Eggs? ›

Once cool, peel the eggs and slice them in half lengthwise. Remove the yolk and place in a bowl along with a bit of minced garlic, fresh chopped parsley, salt, pepper, and a splash of milk. Smash and mix with a fork, then stuff into the egg white halves, leaving a bit of yolk mixture behind to make the vinaigrette.

Jacques Pépin, the famous French chef, author, and cooking show host, made the soufflé one of his signature dishes. But his was concocted with a bit of a spin on the classic dish, thanks to a mistake made by his mother before he was even born.

As a snack food, deviled eggs have an edge over many store-bought snacks: they're whole and unprocessed. “It's usually a better bet to have a snack that is made with fresh ingredients rather than something packaged or processed,” says Amy Keating, RD, a CR dietitian.

Deviled eggs seem to be a favorite at any party… and for good reason! This popular French version, known as “Oeufs Mimosa”, presents hard-boiled eggs cut in half and stuffed with a rich and creamy filling of egg yolks, mayonnaise, Dijon mustard and fresh herbs for classic French flavor.

This is the dish that Pépin says she made for him regularly and he hasn't seen it anywhere else. To make them, you mix hard-boiled yolks with grated garlic and parsley, return the yolks to the egg whites, then sauté them in a skillet, stuffed-side down. The eggs are served on top of a mustard vinaigrette.

Chef Jacques Pépin has been part of Food & Wine's history since his soufflé recipe appeared in the very first issue of Food & Wine in March of 1978. Since then, he's taught us not just the art of a perfect soufflé, but how to make show-stopping duck, crêpes, omelets, gnocchi Parisienne, and other French essentials.

Despite his classic French culinary roots, Pepin actually spearheaded a modern method of French cooking that offered instruction in recipes and dishes more simple than complex. In fact, his La Potagerie restaurant was originally opened to provide simple French soups and dishes that were affordable and fast.

Deviled eggs can be a part of a healthy diet when consumed in moderation. Eggs are a good source of protein, vitamins, and minerals. However, the nutritional content of deviled eggs can vary based on the ingredients used in the filling.

Deviled egg halves usually contain about 120 mgs of cholesterol each, which is a lot. If you eat two or three, you've already used up your suggested 200 mgs of dietary cholesterol a day for most adults just on this one item.

According to a new online survey¹, commissioned by McCormick, nearly 61 percent of Americans plan to make and/or eat deviled eggs this Easter. While 45 percent of consumers will enjoy the classic recipe, with mustard and paprika as go-to flavors, many are "eggs-perimenting" with different ingredients.

What do Christians call deviled eggs? ›

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

Since the word "devil" does have negative connotations, though, some groups of people prefer to call the dish "stuffed eggs," "salad eggs," or "dressed eggs."

People put paprika on deviled eggs as a garnish for serving. A dusting of paprika contrasts nicely with the white and yellow of the egg for visual effect and it also adds a smoky, sweet flavor to the deviled egg.

Angel eggs are simply another term for the classic deviled egg. It's the same creamy yolk filling in the center of an egg-white that we've enjoyed for years. In this recipe, I make the filling with Greek yogurt instead of mayonnaise.

The Beef Wellington would enjoy a firm place in the English culinary scene, even making waves abroad (it was reportedly one of Richard Nixon's favourites!) But would gain the most popularity when Gordon Ramsay picked it up as his favourite, signature dish. Wanting to get a culinary career in a Gordon Ramsay restaurant?

If there's one recipe that epitomizes Guy's big and bold flavors, it's his turkey chili for Food Network Magazine. Guy flavors this hearty stew with pasilla chile peppers — he rehydrates the dry kind for convenience — and spices like cumin, chili powder and paprika.

So we became friends in 1960. So we were friends for half a century, basically. And that means that we argued all the time, but we drank a lot of wine, too. Julia Child cooks with Jacques Pépin in her kitchen in 1999 in Cambridge, Mass.