Eggs Jeannette

By lbgtdep

Serves 6

Ingredients

• 6 large hard-cooked eggs, preferably organic, peeled (10 minutes in barely boiling water with pin-pricked whole in one end of shell)
• 2 tablespoons milk
• 2 garlic cloves, finely chopped (1 tablespoon)
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons peanut oil
• DRESSING
• 2 About 2 tablespoons reserved egg yolk mixture (from above)
• 2 teaspoons Dijon mustard
• 2 teaspoons red wine vinegar
• 1 tablespoon water
• Pinch of salt
• Pinch of freshly ground black pepper
• 1/4 cup olive oil

Preparation

Step 1

1. Cut the eggs crosswise in half at the widest point. Using a food processor, mix the egg yolks with the milk, garlic, parsley, salt, and pepper; the mixture should be moist and hold together.
2. Stuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The egg yolk mixture adds texture to the dressing.)
3. Meanwhile, to make the dressing, put all the ingredients except the oil in a food processor. With the motor running, slowly add the oil until emulsified. Set aside.
5. Heat the oil in a large skillet, preferably nonstick. When the oil is hot, add the egg halves, stuffed side down, and fry over medium heat for about 2 minutes; they will brown beautifully. (Do not cook the white side.)
6. Smear the dressing on a serving platter and arrange browned eggs on top. Serve immediately.