I was reading Jacques Pépin’s The Apprentice when I first read about eggs Jeannette. Named after his mother and a tribute to his childhood, they are essentially deviled eggs pan-fried and served with a mustard dressing.
Frying the deviled eggs stuffed side down, a slight crispiness is developed that is similar to the crisp edges of a fried egg. The whole time in my head as I made these, Jacques Pépin’s declarative “beautifully browned” rang through my head. That means that you can make these suited to your taste, with varying degrees of browned doneness.
Here is a video of him making eggs Jeannette with his daughter Claudine: (one who watches him can’t help but like him immediately – I did!)