Pan-Crisped Deviled Eggs

I wouldn’t call this a “deviled” egg recipe, but I would call it a stuffed egg recipe.  This is a stuffed egg for those of you that don’t like deviled eggs, and for those of you that do like them, then you will love this recipe!  It is surprisingly tasty with a hint of sweetness from the dried apricots balanced by the savory ham and mustard flavor.  What I like about this recipe is that it is very yummy!  What I didn’t like about this recipe is that you have to handle these eggs so much from the stuffing to the frying.  It is difficult to present them so that they don’t look as if they have been manhandled, which in fact they have been.  Check out the photo below.  So if you are not all into presentation with your food, then this is a delicious recipe that goes beyond deviled eggs.  This recipe is from the Weeknight Kitchen with Lynne Rossetto Kasper and modified by me.



1 garlic clove, minced

2 tsps vinegar, or to taste

2-1/2 tsp minced onion

8 large eggs, hard-cooked and peeled

1 scant tsp Dijon mustard

1 tight-packed TBSP Italian parsley leaves, coarsely chopped

2 TBSP minced smoked ham ( I departed from the recipe here and used Hormel’s Deli Ham with no added nitrates.  Bacon might go well here too)

1 TBSP minced dried apricot

1 to 1-1/2 tsp mayonnaise ( see for a great paleo mayo recipe)

Salt and freshly ground black pepper to taste

2-3 tablespoons good tasting extra-virgin olive oil

1/2 cup ham “croutons”, (ham cut into 1/4-inch dice)

1. In a medium bowl blend the garlic, vinegar, and onion.  Let stand while you cut the hard-cooked eggs in half lengthwise.  Gently remove the yolks (fingers work best), and place them in the bowl.  Reserve the whites.

2.  Add to the yolks the mustard, parsley, ham, apricots, and 1 tablespoon mayonnaise.  With a fork, crush everything together into a thick paste.  If the filling is very crumbly, add a little more mayonnaise.  Blend in salt and pepper to taste.

3.  Pack the mixture back into the hollows of the egg whites so the filling is even with the surface of the egg, not mounded.  You will have leftover stuffing (this can become the salad dressing).

4.  In a 12-inch nonstick skillet, heat the oil over medium heat.  Gently place the eggs in the pan stuffed side down.  Scatter the ham croutons around them.  Cook over medium heat 3 to 5 minutes until the eggs are beautifully browned (sprinkle them with salt and pepper as they cook).  Continue cooking the ham, if necessary, until it’s golden, them scoop it out of the pan and set aside.

5.  Gently lift the eggs from the pan, turn them filling side up, set them on the greens, scatter the ham croutons and dressing over the salad, and serve.

I changed the dressing recipe but still used the leftover filling and ham croutons.  I differed from the original recipe here as I just combined the yolk mixture, olive oil, a little more vinegar, and garlic salt to make a light dressing.  The original recipe calls for more dairy in the dressing.  Also, these eggs could stand alone and don’t necessarily need to be served over a salad.

Hope you enjoy and please let me know if you try it!


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