Devilish Eggs

Les Oeufs Jeannettes is perhaps my first go at a Jacques Pepin recipe. I couldn't resist the notion of something like a devilled egg which is browned in a frying pan of butter. As Pepin notes, the whites of hard-boiled eggs do not fry so well: they sort of melt like plastic. I need to work on that. I used these eggs to jazz up salad Niçoise, which I feature repeatedly on our table and on the blog. I'm excited about the sauce for Les Oeufs Jeannettes, a mayonaisse-like concoction made with sieved hard-boiled eggs rather than raw yolks. I can imagine all kinds of variations on this to keep my blender a-whirring and my dishes well dressed this summer. Pepin serves the eggs in the sauce, but you can see it on the eggs and the potatoes below.