Pan-crisped deviled eggs

Pan-crisped deviled eggs

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by Jill Aker-Ray

WCNC.com

Posted on April 30, 2014 at 10:06 AM

Updated Wednesday, Apr 30 at 12:40 PM

www.chefjillakerray.com

Pan-crisped deviled eggs

Ingredients

Eggs:
 
8 large eggs, hard-cooked and peeled
1 scant teaspoon Dijon mustard
2 medium garlic cloves, minced
2-1/2 teaspoons minced onion
2-1/2 tight-packed tablespoons fresh flat-leaf parsley leaves, coarse chopped
2 to 3 tablespoons milk
2-1/2 teaspoons mayonnaise
1-1/2 teaspoons white wine vinegar
Salt and fresh-ground black pepper
2 to 3 tablespoons good-tasting extra-virgin olive oil
 

Dressing:
The leftover egg stuffing
3 tablespoons good-tasting extra-virgin olive oil
1 generous teaspoon Dijon mustard
2-1/2 tablespoons milk
2-1/2 teaspoons white wine vinegar
Salt and fresh-ground black pepper
 

Note: The eggs could be stuffed a day ahead and refrigerated until you are ready to sauté them.
Hard boil the eggs. The easiest way to do this is by placing them in a pan with cold water to cover. Bring to the boil. Cover and turn off the heat. Leave the pan to sit, undisturbed, for 7 minutes.
Place the eggs under cold running water to cool and then peel.
Slice the eggs in half lengthwise. Scoop the yolks out into a bowl. Set the whites aside for later.


To the yolks, add the garlic clove, green onion, yogurt, vinegar, and plenty of salt and pepper. Mix well, then scoop back into the egg whites. Do not mound the filling; instead press it down and flatten it off. The filling should be even with the surface of the egg white. Keep the leftover stuffing for the dressing.

Heat some olive oil in a frying pan over low heat. Add the eggs, flat side down. Fry without moving for 5 minutes.

Make the dressing by combining the leftover stuffing and the other ingredients. Whisk to combine.

Serve the eggs with the dressing over a salad of your choice.
 

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