Directions:
- Cut eggs in half lengthwise, and scoop out yolks.
- Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
- Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
- Make dressing.
- Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
- Whisk in olive oil until it is a nice salad dressing consistency.
- Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown-just get rubbery if you overcook them.
- When done, remove to a serving plate and drizzle the dressing over. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.34 Kcal (2287 kJ) | ||
| Calories from fat | 476.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.95g | 81% | |
|---|---|---|---|
| Cholesterol | 429.49mg | 143% | |
| Sodium | 240.23mg | 10% | |
| Potassium | 194.29mg | 4% | |
| Total Carbs | 3.74g | 1% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 15.79g | 32% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 78.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 292.67 Kcal (1225 kJ) | ||
| Calories from fat | 255.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.36g | 81% | |
|---|---|---|---|
| Cholesterol | 230.07mg | 143% | |
| Sodium | 128.69mg | 10% | |
| Potassium | 104.08mg | 4% | |
| Total Carbs | 2.01g | 1% | |
| Sugars | 1.54g | 11% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 8.46g | 32% | |
| Vitamin C | 1.7mg | 5% | |
| Iron | 0.7mg | 7% | |
| Calcium | 42.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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