ITALIAN STUFFED EGGS

4 hard-cooked eggs
1/4 cup extra-virgin olive oil, divided use
2 tbsp. minced flat-leaf parsley, divided use
1/4 tsp. minced garlic
1/4 tsp. kosher salt
Fresh-ground pepper

Peel eggs and halve lengthwise. Remove yolks and press through a sieve into a bowl. Add 2 tablespoons of the oil, 1 tablespoon parsley and the garlic, salt and a generous grinding of pepper. Mash with a fork until blended.

With a wooden spoon, gradually beat in remaining oil until smooth and fluffy. Add more salt and pepper if needed.

Stuff mixture into the whites. Sprinkle with remaining parsley.

Makes 4 servings
Source: The Good Egg by Marie Simmons