Instructions
- Peel the eggs, slice in half and remove yolk.
- In a bowl add add the garlic, herbs other seasonings and milk. Mix until a corse paste. The filling will be thick and fairly dry but free of large lumps of egg yolk. You should be able to make a ball that sticks together easily with the filing.
- Carefully fill each half of the egg white with the filling, do not overfill. There should be 2-3 tablespoons of filling remaining
- In a non stick pan, heat the olive oil over medium heat.
- Carefully place each egg, stuffed side down in the pan and cook 2-3 minutes until egg is browned.
- Remove from pan and serve with dressing.
Go to the next page to get the Dressing
