Pan-Crisped Deviled Eggs on French Lettuces

Name: Pan-Crisped Deviled Eggs on French Lettuces
Total time: PT0D0H0M
Yield: serves 4 as a main dish or 6 as a first course
Ingredients: 8 large eggs, hard-cooked and peeled; 1 scant tsp. Dijon mustard; 2 medium garlic cloves, minced; 2 1 ⁄ 2 tsp. minced onion; 2 1 ⁄ 2 tight-packed tbsp. fresh flat-leaf parsley leaves, coarsely chopped; 2–3 tbsp. milk; 2 1 ⁄ 2 tsp. mayonnaise; 1 1 ⁄ 2 tsp. white wine vinegar; Salt and fresh-ground black pepper; 2–3 tbsp. good-tasting extra-virgin olive oil; 3 tbsp. good-tasting extra-virgin olive oil; 1 generous tsp. Dijon mustard; 2 1 ⁄ 2 tbsp. milk; 2 1 ⁄ 2 tsp. white wine vinegar; Salt and fresh-ground black pepper; 4 generous handfuls mixed greens, such as Bibb lettuce, mache, and dandelion greens or frisee, washed and dried

Serves
serves 4 as a main dish or 6 as a first course

This recipe is excerpted from The Splendid Table's How to Eat Supper by Lynn Rosetto Kasper and Sally Swift. Copyright (C) 2008 by Lynn Rosetto Kasper and Sally Swift. Excerpted by permission of Clarkson Potter, a division of Random House, Inc.

Ingredients

For the Deviled Eggs

8 large eggs, hard-cooked and peeled
1 scant tsp. Dijon mustard
2 medium garlic cloves, minced
2 ¹⁄₂ tsp. minced onion
2 ¹⁄₂ tight-packed tbsp. fresh flat-leaf parsley leaves, coarsely chopped
2–3 tbsp. milk
2 ¹⁄₂ tsp. mayonnaise
1 ¹⁄₂ tsp. white wine vinegar
Salt and fresh-ground black pepper
2–3 tbsp. good-tasting extra-virgin olive oil

For the Salad

3 tbsp. good-tasting extra-virgin olive oil
1 generous tsp. Dijon mustard
2 ¹⁄₂ tbsp. milk
2 ¹⁄₂ tsp. white wine vinegar
Salt and fresh-ground black pepper
4 generous handfuls mixed greens, such as Bibb lettuce, mache, and dandelion greens or frisee, washed and dried

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Instructions

Step 1

Cut the hard-cooked eggs in half lengthwise. Gently remove the yolks (fingers work best), and place them in a medium bowl. Reserve the whites.

Step 2

Add the mustard, garlic, onion, parsley, milk, mayonnaise, and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.

Step 3

Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing (this becomes the salad dressing).

Step 4

In a large nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.

Step 5

As the eggs sauté, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl, and toss. Heap them on a serving platter.

Step 6

Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve.

Cut the hard-cooked eggs in half lengthwise. Gently remove the yolks (fingers work best), and place them in a medium bowl. Reserve the whites.
Add the mustard, garlic, onion, parsley, milk, mayonnaise, and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.
Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing (this becomes the salad dressing).
In a large nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.
As the eggs sauté, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl, and toss. Heap them on a serving platter.
Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve.