Eggs Jeanette - cooking recipe

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

Preparation

Cut eggs in half lengthwise, and scoop out yolks.
Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
Make dressing.
Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
Whisk in olive oil until it is a nice salad dressing consistency.
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.
When done, remove to a serving plate and drizzle the dressing over. Serve warm.