Eggs Jeannette

Ingredients

• 6 boiled eggs
• 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. Prep Eggs: Boil eggs, halve them, and remove yolks to a bowl. Set whites aside.
2. Make Filling: Make a persillade with parsley and garlic. Add persillade and milk to yolks, mash smooth, and season with salt and pepper.
3. Stuff: Fill egg whites with yolk mixture, reserving 1-2 tbsp of filling for the sauce.
4. Brown Eggs: Heat olive oil over medium heat. Add stuffed eggs face-down and brown on one side only, 2-3 minutes.
5. Make Sauce: Whisk reserved yolk mixture with water, Dijon mustard, and red wine vinegar. Slowly whisk in olive oil to emulsify.
6. Assemble: Spoon mustard sauce onto the serving dish. Remove eggs to a rack briefly, then arrange on the sauce.
7. Finish: Garnish with chopped fresh parsley and serve.