Pan Crisped Deviled Egg Salad

By December 18, 2015 Recipes, Salad No Comments

Happy Birthday to Jacques Pépin!  What an inspiration he has been to us.  Long ago I read “The Apprentice”, and ever since this recipe has been one of my favorites.  Then I heard the Splendid Table’s program featuring Jacques Pépin, where he spoke fondly of the memories this invoked.  Their recipes differ a bit, but so does mine as I’ve adapted it to my kitchen and tastes.  It is one of my staples, with unlimited variations.  Sometimes I crisp the eggs, sometimes I don’t.  There are times I just make the dressing with the egg yolks and don’t stuff them at all. If I serve the salad as an appetizer I plan for 1 egg per person, as a lunch 2 – 3 eggs per person.  This is such a versatile salad.  Hard boiled eggs are a staple in my kitchen.  Pretty much every week I prepare about a dozen of them.  Working from home I can put them in salads, if someone drops by deviled eggs are a wonderful treat, or it is the prefect afternoon snack.

Croutons are the perfect accent and our neighbor Julia makes the best I’ve ever sampled.  One of these days I promise to blog about them and feature her, they are amazing.  Another addition that is fantastic is a bit of chopped basil or tarragon.  Play with the flavors and see what you like.

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Pan Crisped Deviled Egg Salad inspired by Jacques Pépin


    For the Eggs
  • 8 Large Eggs, hard boiled and peeled
  • 1 Teaspoons Dijon Mustard
  • 1 - 2 Garlic Cloves, minced
  • 2 Tablespoons fresh flat-leaf parsley leaves, coarse chopped
  • 1/2 - 1 Tablespoon of Capers, drained and rinsed
  • 1 Tablespoon of Mayonnaise
  • 2 Teaspoons Champagne Vinegar
  • Salt and fresh-ground black pepper
  • 2 to 3 Tablespoons of Olive Oil
  • For the Dressing
  • Leftover Egg Stuffing
  • 4 Tablespoons good-tasting extra-virgin olive oil
  • 1 generous teaspoon Dijon mustard
  • 1 tablespoon of Mayonnaise
  • 2-1/2 teaspoons Champagne Vinegar
  • 1 - 2 Teaspoons of finely chopped fresh Basil
  • Salt and fresh-ground black pepper
  • For the salad:
  • 4-6 Cups of mixed lettuces, washed and dried in a spinner
  • A Few Handfuls of Croutons (optional)


  1. Slice the eggs in half lengthwise. Remove the yolks and place in a small bowl. Set the white of the eggs cut side up on a plate. Add the mustard, garlic, onion, parsley, mayonnaise, and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add the milk ia few drops at a time to thin the mixture if needed, then season with salt, pepper to taste.
  2. Spoon the yolk mixture into the hollows of the egg whites, the filling is to be even with the surface of the egg, not mounded. Set aside the leftover stuffing for the dressing.
  3. Now for the dressing: Mix all of the dressing ingredients into the bowl with the leftover egg stuffing. thin with a few drops of milk, if needed, then season with salt and pepper
  4. In a large nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Sauté until the eggs are beautifully browned, checking frequently. Sprinkle them with salt and pepper as they cook.
  5. Divide the lettuce between 4 salad plates, scatter the croutons over the lettuce. Gently lift the eggs from the pan, set them on the greens filling side up, drizzle with the dressing and serve.
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