Eggs Jeanette

Name: Eggs Jeanette
Ingredients: 4 hard-boiled eggs; 1 -2 tablespoon milk; 1 garlic clove, finely minced; 1 tablespoon parsley, finely chopped; salt and pepper; 1 tablespoon olive oil; 1 tablespoon butter; Dressing; 2 tablespoons leftover eggs, mixture; 1 tablespoon Dijon mustard; 1 tablespoon water; salt and pepper; 1/4 cup olive oil

13 ingredients

8 steps

Ingredients

4 hard-boiled eggs
1 -2 tablespoon milk
1 garlic clove, finely minced
1 tablespoon parsley, finely chopped
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
Dressing
2 tablespoons leftover eggs, mixture
1 tablespoon Dijon mustard
1 tablespoon water
salt and pepper
1/4 cup olive oil

Directions

1

Cut eggs in half lengthwise, and scoop out yolks.
2

Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
3

Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
4

Make dressing.
5

Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
6

Whisk in olive oil until it is a nice salad dressing consistency.
7

Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown--just get rubbery if you overcook them.
8

When done, remove to a serving plate and drizzle the dressing over. Serve warm.