Serves 4 as a main dish; 6 as a first course
FOR THE 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 21⁄2 teaspoons mayonnaise 11⁄2 teaspoons white wine vinegar Salt and fresh-ground black pepper 2 to 3 tablespoons good-tasting extra-virgin olive oil
FOR THE 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
FOR THE SALAD 4 generous handfuls mixed greens, such as Bibb lettuce, mâche, and dandelion greens or frisée, washed and dried
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.