Pan-Crisped Deviled Egg Salad

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, coarsely chopped
2 to 3 Tbsp milk
2 1/2 tsp mayonnaise
1 1/2 tsp white wine vinegar
Salt and fresh-ground black pepper
2 to 3 Tbsp extra-virgin olive oil

Dressing:
3 Tbsp 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

Salad:
4 generous handfuls mixed greens, such as Bibb lettuce, mache, and dandelion greens or frisee,
washed and dried.

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.
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.
3. Pack the mixture back into the hollow 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)
4. In a large non-stick skillet, heat the oil over medium heat. Gently place the eggs in the pan,
stuffed side down. Cook until the eggs are browned, 3 to 5 minutes. Sprinkle them with salt and
pepper as they cook.
5. As the eggs saute, 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.
6. Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and
serve.

Source: "The Splendid Table's How to Eat Supper"
http://www.amazon.com/Splendid-Tables-How-Supper-Award-Winning/dp/0307346714