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

Directions

1. 1

   Cut eggs in half lengthwise, and scoop out yolks.

2. 2

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

3. 3

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

4. 4

   Make dressing.

5. 5

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

6. 6

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

7. 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. 8

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