Eggs Jeanette

Eggs Jeanette

from food.com
2 serving(s)

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
  • 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.