Pan-Crisped Deviled Eggs on French Lettuces | Saveur

Name: Pan-Crisped Deviled Eggs on French Lettuces | Saveur
Ingredients: 8 large eggs, hard-cooked and peeled; 1 scant tsp. Dijon mustard; 2 medium garlic cloves, minced; 2 1 ⁄ 2 tsp. minced onion; 2 1 ⁄ 2 tight-packed tbsp. fresh flat-leaf parsley leaves, coarsely chopped; 2–3 tbsp. milk; 2 1 ⁄ 2 tsp. mayonnaise; 1 1 ⁄ 2 tsp. white wine vinegar; Salt and fresh-ground black pepper; 2–3 tbsp. good-tasting extra-virgin olive oil; 3 tbsp. good-tasting extra-virgin olive oil; 1 generous tsp. Dijon mustard; 2 1 ⁄ 2 tbsp. milk; 2 1 ⁄ 2 tsp. white wine vinegar; 4 generous handfuls mixed greens, such as Bibb lettuce, mache, and dandelion greens or frisee, washed and dried

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Crisping deviled eggs face-down in a hot pan adds an extra layer of texture and a depth of toasty, caramelized flavor to this simple, elegant salad.

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Ingredients

8 large eggs, hard-cooked and peeled
1 scant tsp. Dijon mustard
2 medium garlic cloves, minced
2 1⁄2 tsp. minced onion
2 1⁄2 tight-packed tbsp. fresh flat-leaf parsley leaves, coarsely chopped
2–3 tbsp. milk
2 1⁄2 tsp. mayonnaise
1 1⁄2 tsp. white wine vinegar
Salt and fresh-ground black pepper
2–3 tbsp. good-tasting extra-virgin olive oil
3 tbsp. good-tasting extra-virgin olive oil
1 generous tsp. Dijon mustard
2 1⁄2 tbsp. milk
2 1⁄2 tsp. white wine vinegar
4 generous handfuls mixed greens, such as Bibb lettuce, mache, and dandelion greens or frisee, washed and dried