Eggs Jeannette (Les Oeufs Jeannette)

**Prepare the Hard-Boiled Eggs:** Place eggs in a small saucepan and cover with cold water. Bring to a rolling boil over high heat. Once boiling, immediately remove from heat, cover the pan, and let stand for 9-10 minutes. This method helps achieve a perfectly cooked yolk without a green ring.

While eggs are still in the hot water, gently shake the pan to lightly crack the shells all over. This helps with easier peeling.

Immediately drain the hot water and transfer the eggs to an ice bath (a bowl filled with ice and cold water). Let them cool completely for at least 10-15 minutes.

Once cooled, peel the eggs under cool running water. Carefully slice each peeled egg in half lengthwise.

Gently scoop out the egg yolks into a medium bowl. Place the hollowed-out egg white halves on a platter.

**Prepare the Yolk Filling:** To the mashed egg yolks, add the minced garlic, chopped fresh parsley, milk, salt, and black pepper. Mash with a fork until a coarse, moist paste forms. The mixture should hold together.

Spoon the yolk mixture back into the hollows of the egg whites. Mound the mixture slightly, but keep the top relatively flat. **Crucially, reserve 2-3 tablespoons of this egg yolk mixture in a separate small bowl for the dressing.**

**Pan-Fry the Eggs:** Heat the vegetable oil (or olive oil) in a nonstick skillet over medium heat. Once hot, carefully place the stuffed egg halves, yolk-side down, into the skillet.

Cook for 2-3 minutes, or until the yolk mixture is beautifully browned and a little crispy. The whites should not brown. Remove the eggs from the skillet and arrange them, stuffed side up, on a serving platter.

**Prepare the Dressing:** To the reserved egg yolk mixture, add the Dijon mustard, water, red wine vinegar (if using), salt, and black pepper. Whisk well to combine.

Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is emulsified and has a smooth, salad dressing consistency. Taste and adjust seasonings as needed.

**Serve:** Drizzle the warm eggs generously with the prepared dressing. Serve immediately, or lukewarm, ideally with crusty French bread for dipping.

Note: The pan-frying step is what makes Eggs Jeannette unique, giving them a delightful crispy texture on top.