Les Oeufs Jeannette (Eggs Jeannette)

INGREDIENTS :

• 4 large eggs, hard-boiled and peeled

• 1 tbsp Dijon mustard

• 1 tbsp fresh parsley, finely chopped

• 1 small garlic clove, minced

• 2 tbsp olive oil (divided)

• Salt and pepper, to taste

• Optional garnish: extra parsley or chives

*METHOD*

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