Recipe by Jacques Pepin
My mother used to make this dish regularly when I was a child. It is usually served lukewarm or at room temperature as a first course for dinner, but it is equally good as a brunch, lunch, buffet, or picnic dish.
Many variations can be made on the same principle. Here the yolks are seasoned with garlic and parsley, but bits of leftovers such as shellfish, meat, fish, or vegetables like spinach or mushrooms can be mixed with the yolks for different flavors.
6 large hard-cooked eggs, preferably organic, peeled
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
For the dressing:
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
1. Cut the eggs crosswise in half at the widest point. Remove the yolks and push them through a food mill fitted with a fine screen into a bowl. (If you do not have a food mill, mash the yolks with a fork.) Mix the egg yolks with the milk, garlic, parsley, salt, and pepper; the mixture should be moist and hold together. Stuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The egg yolk mixture adds texture to the dressing.)
2. 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.) Remove the eggs from the skillet and arrange them on a platter or in a gratin dish.
FOR THE DRESSING:
3. Put all the ingredients except the oil in a food processor. With the motor running, slowly add the oil. Pour the dressing on top of and around the eggs and serve.