Eggs Jeannette

Ingredients

• 6 eggs, hard cooked
• 3 tbs parsley (persil)
• 1 clove garlic (ail)
• 2 tbs milk
• 2 tsp red wine vinegar
• 1 tbs Dijon mustard
• ¼ C olive oil

Directions

1. Hard cook the eggs and split them in half.
2. Remove the yolks to a bowl and set the egg white halves aside. Make a persillade with the parsley garlic and add, with the milk, to the yolks.
3. Mash the yolk mixture and season with salt and pepper to taste.
4. Stuff the reserved egg white halves with the yolk mixture, reserving about 1-2 tbs of the mixture for a mustard sauce.
5. Heat olive oil over medium heat and add the stuffed eggs face down. Brown on one side only for 2-3 minutes or until brown.
6. While the eggs are cooking, add a tablespoon of water, the Dijon mustard, and red wine vinegar and mix well.
7. Drizzle the olive oil in while whisking to emulsify and place the sauce in the bottom of a serving dish.
8. Remove the eggs to a wire rack to cool slightly, then arrange on the mustard sauce.
9. Garnish with fresh chopped parsley.