The inspiration for browning deviled eggs to caramelize their edges and crisp their fillings comes from the scarcity faced by families in France during World War II.
The Eggs:
8 large eggs, hard cooked and peeled
1 scant teaspoon of Dijon mustard
2 medium garlic cloves, minced
2 1/2 teaspoons of minced onion
2 1/2 tight-packed tablespoons of coarse chopped flat-leafed parsley
2 or 3 tablespoons of whole milk, start with 2 and see how you like the consistency
2 1/2 teaspoons of mayonnaise
1 1/2 teaspoons of white wine vinegar
Salt to taste
Fresh-ground black pepper to taste
Your favorite olive oil for crisping the filled eggs
The Dressing:
The leftover egg stuffing
3 tablespoons of your favorite extra-virgin olive oil
1 teaspoon of Dijon mustard
2 1/2 tablespoons of milk
2 1/2 teaspoons of white wine vinegar
Salt to taste
Fresh-ground black pepper
The Salad:
4 generous handfuls of your favorite mixed greens
Cut the hard-cooked eggs in half lengthwise. Gently remove the yolks and place them in a bowl. Reserve the whites.
Add the mustard, the garlic, the onion, the parsley, the milk, the mayonnaise, and the vinegar to the yolks. With a fork, crush everything together into a thick paste.
Add the salt and the pepper to taste.
Pack the yolk 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 sauce-pan , heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, perhaps 4 to 6 minutes. Sprinkle them with salt and pepper as they cook.
As the eggs saute, use a large bowl to combine the leftover egg stuffing and the other dressing ingredients.
Add the greens to the bowl and toss.
Heap the dressed greens onto a serving platter.
Gently lift the eggs from the pan, turn them filling side up, them set them on the greens and serve.
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