Member Area

Eggs Jeanette with Swiss Chard Salad

Cook Time: 30 min

Eggs Jeanette is one of Jacques Pepin’s favorite dishes and is a slight spin on deviled eggs, where you take the yolks out of hard-boiled eggs and make a filling with it. Combined with a salad of Swiss chard, asparagus, tomatoes and red onion, these eggs make a delightful light dinner that actually works equally good as a breakfast or lunch.

Category:

This Meal Includes:

Eggs
Swiss Chard
Grape Tomatoes
Red Onion
Asparagus
Lemon
Garlic
Parsley
Bread