Pan-Crisped Devilled Eggs

I really enjoy getting to know new bloggers. My favourite hobby is hopping around from food blog to food blog, leaving comments and looking at all the great recipes and photographs. This month I had the privilege of meeting Debbie from The Friday Friends as part of the Secret Recipe Club. Her food blog covers savoury and sweet recipes, with some books thrown in for good measure. I found this recipe for pan-crisped devilled egg salad on her blog and was intrigued.


It turns out that pan-crisping the devilled eggs gives them a delicate, crunchy skin which is a beautiful change in texture from the smooth and creamy egg. The eggs are then paired up with a zingy dressing. It was a perfect light lunch with salad. Or you could eat these eggs over toast or a bagel.

Making these pan-crisped devilled eggs is simple. Mash up the yolks with the seasonings, then refill the eggs just until the filling is level, not mounded. Then fry them gently, cut side down.

Pan-Crisped Devilled Eggs
adapted from The Friday Friends
makes 4 half eggs

for the eggs:
2 eggs
1 small garlic clove, minced
1 T finely chopped green onion
4 t plain yogurt
1 t white wine vinegar
salt and pepper
extra virgin olive oil

for the dressing:
2 t extra virgin olive oil
1 t dijon mustard
2 t milk
1 t white wine vinegar
salt and pepper

Hard boil the eggs. The easiest way to do this is by placing them in a pan with cold water to cover. Bring to the boil. Cover and turn off the heat. Leave the pan to sit, undisturbed, for 7 minutes.
Place the eggs under cold running water to cool and then peel.
Slice the eggs in half lengthwise. Scoop the yolks out into a bowl. Set the whites aside for later.

To the yolks, add the garlic clove, green onion, yogurt, vinegar, and plenty of salt and pepper. Mix well, then scoop back into the egg whites. Do not mound the filling; instead press it down and flatten it off. The filling should be even with the surface of the egg white. Keep the leftover stuffing for the dressing.

Heat some olive oil in a frying pan over low heat. Add the eggs, flat side down. Fry without moving for 5 minutes.

Make the dressing by combining the leftover stuffing and the other ingredients. Whisk to combine.

Serve the eggs with the dressing over a salad of your choice, or on toast.

To see other great recipes from this month's Secret Recipe Club, follow the links below!

1. Puff Pancake with Caramelized Cinnamon Apples	2. Apple Crisp	3. Chocolate Mint Cookies
4. Welsh Cakes	5. Sweet Chili Lime Tofu with Spinach and Quinoa	6. Summer Salad with Cucumber, Cantaloupe, and Tomato
7. Baked Blueberry Oatmeal	8. Chicken Cacciatore	9. Beer Bread
10. Oregano Roasted Potatoes	11. Dark Chocolate Buckwheat Cookies	12. Flourless Nutella Cake
13. Orange Pound Cake	14. Parmesan and Herb Chicken Fingers	15. Baked Eggs with Black Forest Prosciutto and Pepper
16. Barbeque Chicken Pizza Pockets	17. Chocolate Banana Cinnamon Roll Muffins	18. Naan
19. Crockpot BBQ Chicken Loaded Baked Potatoes	20. Farmers’ Market Tomato and Zucchini Quiche	21. Homemade Whole Wheat Pizza Rolls
22. Basic 1-2-3-4 Cake	23. Tiramisu Cookies	24. Beignets
25. Uma’s Orange Cake	26. Slow Cooker Chocolate Lava Cake	27. Fresh Raspberry Muffins
28. Barbecue Chicken Empanadas	29. Buttermilk Biscuits	30. Roasted Beet Salad with Candied Walnuts
31. Creamy Cucumber Potato Salad	32. Chocolate Pumpkin Cake with Salted Caramel Cream C	33. Apple Dumplings
34. Pork Chops with Mozzarella & Prosciutto	35. Apricot Walnut Bars	36. Creamy Chocolate Risotto
37. Morning Glory Muffins	38. Cheesy Beer Fondue	39. Cilantro Lime Chicken
40. Deep Dish Chocolate Chip Cookie	41. Malt Chocolate Cupcakes	42. Red Velvet Brownies
43. Pecan Crusted Chicken	44. Not Quite a Rainbow Quiche	45. Butterscotch Peach Cake
46. Oriental Chicken Salad	47. Minestrone Stew	48. Peppermint Pattie Cream Pie
49. Peanut Butter Choc Chip Blondies	50. World Peace Cookies	51. Cheesy French Bread
52. Zucchini Pancakes	53. Beef & Pork Keema	54. The “Baked” Brownie
55. Black Bean-Smothered Sweet Potatoes	56. Pepperoni Pizza Puffs	57. Roasted Red Pepper and Asaigo Bread
58. Low Calorie Mexican Baked Eggs	59. Chickpea and Cauliflower Curry	60. Killer Artichoke Bread
61. Reese’s Blondies	62. Risotto Style Orzo	63. Sun-Dried Tomato Marinara
64. Grilled Vegetarian Tostadas	65. Pan-crisped Devilled Eggs	66. Blueberry Breakfast Cake
67. Sticky, zesty Sriracha tofu	68. Salmon Artichoke Patties	69. Inside-Out Carrot Cake Cookies
70. Zebra Cupcakes	71. Vickie's Tortilla Soup	72. Apple Strawberry Basil Hand Pies
73. Chocolate Chip Cupcakes with Chocolate Frosting	74. Black Bean Portabella Mushroom Burgers	75. Balsamic Glazed Skirt Steak
76. Black Bean Brownies	77. Marbled Choco-Banana Muffins & Crumb Blog’s Granol	78. Mocha Muffins with Chocolate Chips

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