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“When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most. More often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salted pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese,. We loved them in omelets with herbs and potatoes that mother would serve us hot or cold with a garlicky salad.
Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.”
For the hard-cooked eggs: Put the eggs in a small saucepan and cover with water. Bring to a very gentle boil and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. (This will help in the removal of the shells later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
Shell the eggs under cold, running water and split them lengthwise. Remove the yolks carefully, put them in a bowl and add the garlic, parsley, milk, salt and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing.