We ended up eating most of them with the meal but no matter. My trouble with preparation of appetizers is the timing. Getting things timed just right so you can relax and indulge while the rest of dinner is cooking. Maybe I should stick to a cheese tray….hmmmm.
The eggs I prepared are a broad adaption of Jacques Pepin’s dish, Eggs Jeanette. I placed a wee bit of bacon in the bottom of each egg before piling in the yolky mixture.
Pepin will be the featured chef at I Heart Cooking Club and they will be making dishes inspired from his recipes for the next six months. For my contribution to his first week I had planned on making Eggs Jeanette but I did not prepare well so…….this is an adaption of his creation. Invention in the kitchen was what this turned out to be!
I made little bacon sails on each of the eggs. Don’t you think they are cute?
Dressed Up Deviled Eggs:
8 large eggs, hard-cooked and peeled
1 scant teaspoon Dijon mustard
2 medium garlic cloves, minced
2 to 3 tablespoons sour cream
2-1/2 teaspoons mayonnaise
Salt and fresh-ground black pepper
2 tablespoons good-tasting extra-virgin olive oil
2 slices of cooked bacon
Welcome Jacques Pepin to the I Heart Cooking Club!
Hi Tina, It's so nice to have you
ReplyDeletecooking along with us to Jacques Pepin. It should be a fun six months.
I am a deviled egg fan for sure and have been meaning to try his Eggs Jeanette. Your interpretation looks equally as good. Love the little bacon surprise inside and the sails on top. ;-)
Lovely, fun and practical adaptation! I bet they taste good too.
ReplyDeleteYay!! I so wanted to join in this week, but, as life would have it, it's just not going to happen. How do you do it all?
ReplyDelete(I know I don't prepare ahead...sigh)
We love eggs, and these look yummy! I could eat this as a meal with some side salad! A delicious way to welcome JP!
ReplyDeleteThanks you all! They were super easy.
ReplyDeleteDebbie, I only stay organized, and I mean barely organized, with my notepad. I am always writing things down I want to do, read, cook, and errand I need to run....I would be lost without reminders!
Tina, these eggs are awesome! And I really like the name, Eggs Jeanette. Dainty and delicious! :)
ReplyDeleteLove deliviled eggs and well done Jacques Pepin recipe for the IHCC challenge! Am still a newbie :)
ReplyDeleteJoanne What's On The List
Hi Tina! So happy to see you join us. Hope you have been doing well!
ReplyDeleteJP's Eggs Jeanette has been on my list for sometime now and I can't wait to make it.
Love the bacon inside the egg and also the sails on top. Looks delicious!
What a wonderful recipe! I never would've thought of putting bacon in like that! Love your sails too. :-)
ReplyDelete