Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Eggs Jeanette Recipe
    Lost? Site Map

    Eggs Jeanette

    Eggs Jeanette. Photo by Dragonfly AZ

    1/1 Photo of Eggs Jeanette

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    15 mins

    2 mins

    Dragonfly AZ's Note:

    I don't remember where I got this recipe, but it is one of my favorite ways to use boiled eggs. Essentially deviled eggs kicked up a notch or two.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



    1. 1
      Cut eggs in half lengthwise, and scoop out yolks.
    2. 2
      Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
    3. 3
      Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
    4. 4
      Make dressing.
    5. 5
      Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
    6. 6
      Whisk in olive oil until it is a nice salad dressing consistency.
    7. 7
      Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown--just get rubbery if you overcook them.
    8. 8
      When done, remove to a serving plate and drizzle the dressing over. Serve warm.

    Ratings & Reviews:

    • on April 23, 2009


      I've made this before - I think it was on Food Network. Very simple and delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggs Jeanette

    Serving Size: 1 (181 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 538.4
    Calories from Fat 468
    Total Fat 52.1 g
    Saturated Fat 12.2 g
    Cholesterol 502.0 mg
    Sodium 275.1 mg
    Total Carbohydrate 2.7 g
    Dietary Fiber 0.3 g
    Sugars 1.4 g
    Protein 15.1 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites