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Ingredients:
6 hard-boiled eggs (see cooking instructions below)
2 Tbs milk
2 cloves garlic, minced
2 Tbs chopped parsley leaves
1 Tbs extra virgin olive oil
1 Tbs butter
Sea salt and freshly ground pepper

Cut the eggs in half crosswise at the widest point.  Remove the yolks and mash by hand, or, if you have a food mill, push the yokes through the mill fitted with the small screen.  Mix the eggs yolks with the milk, garlic, and parsley.  Add salt and pepper to taste.  The mixture should be moist and hold together.  Re-stuff the whites with the yolk mixture. (If you would like to make the sauce that follows, reserve about 2 Tbs of the egg yolk mixture.)

Heat the oil and butter in a skillet, preferably a non-stick skillet.  When the oil and butter are hot and foaming, place the egg halves, stuffed side down, in the skillet.  Fry at medium heat for about 2 minutes.  They will brown nicely on the stuffed side.  Remove the eggs from the skillet and serve warm or at room temperature.  Serves 6.

The eggs are good alone, or you can serve them with the following sauce:

2 Tbs egg yolk mixture
2 tsp Dijon mustard
2 tsp red wine vinegar
1 Tbs water
Dash of salt
Dash of freshly ground black pepper
¼ cup olive oil

Place first 6 ingredients in a food processor and with the motor on add the oil slowly.  Pour the dressing onto a serving platter or gratin dish and arrange egg halves on top. 

Perfect Hard Boiled Eggs

1.  Place eggs in a single layer in a saucepan and add enough tap water to come at least 1 inch above the eggs.  Partially cover and quickly bring to a boil.  

2.  Remove the pan from the heat, but keep it covered.  Let stand for the following times:
     medium eggs - 12 minutes
     large eggs - 15 minutes
     extra large eggs - 18 minutes

3.   Run cold water over the eggs or place them in ice water for 5 minutes to stop cooking.

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