Gratinéed Deviled Eggs

For six to eight.


The allure of this charming recipe lies in a quick pass under the broiler to gratinée. We serve little antipasto plates of olives, roasted peppers, salami, pickles, and bread to accompany these pretty eggs.


Eight 9-minute hard-cooked eggs
2 tablespoons Dijon mustard
3 tablespoons heavy cream
2 tablespoons minced shallot
1 tablespoon white wine vinegar, plus a little extra
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
Salt to taste
Freshly ground white pepper to taste
Soft unsalted butter


Preheat the broiler.

Peel the eggs and slice them in half lengthwise. Remove the yolks and place in a small mixing bowl. Blend the yolks with the mustard, cream, shallot, vinegar, chives, tarragon, salt, and white pepper. Place the yolk mixture in a piping bag and pipe into the whites, or use a spoon to fill the egg whites with the mixture. The stuffing should sit high and fluffy on the egg whites.

Place the stuffed eggs in a baking dish or on a baking sheet and dot each egg with a little softened butter and a drop of vinegar. Broil the egg halves until the tops are lightly golden and gratinéed, 4 to 7 minutes. This is a fairly fast procedure; keep a close eye on the eggs or they may burn. Remove the eggs from the broiler and serve at once.

Buy the Book!


Country Egg, City Egg
By Gayle Pirie and John Clark
Artisan, April 2000
Hardcover, $15.95
128 Pages, 50 illustrations
ISBN: 1-57965-151-8
Recipe reprinted by permission.


Country Egg, City Egg



Cookbook Profile Archive


This page created May 2000

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home