Pan-Crisped Deviled Eggs on French Lettuces

From “The Splendid Table’s How to Eat Supper”

The eggs could be stuffed a day ahead and refrigerated until you are ready to saute them.

Eggs:

8 large eggs, hard-cooked and peeled

2 to 3 tablespoons extra-virgin olive oil

Dressing:

The leftover egg stuffing

Salt and fresh-ground black pepper

Salad:

4 generous handfuls mixed greens, such as Bibb lettuce, mache, dandelion greens or frisee, 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 saute, 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. Serves 4 as a main dish.

Hint: Since the eggs are the main event here, go for organic.

Per serving: 371 calories; 32 g fat (6 g saturated fat; 78 percent calories from fat); 5 g carbohydrates; 428 mg cholesterol; 315 mg sodium; 15 g protein; 1 g fiber.