Italian Stuffed Eggs
4 hard-cooked eggs, peeled and halved lengthwise
1/4 C. extra-virgin olive oil
2 T. minced fresh Italian flat-leaf parsley
1/4 t. minced garlic
1/4 t. kosher salt, or more to taste
freshly ground black pepper
Carefully remove yolk from the whites. Place the whites cut side up on a plate.
With the back of a spoon, press the yolks through a sieve into a small bowl or mash them in a bowl with a fork. Add 2 Tbs. of olive oil, the parsley, garlic, salt and a generous grind of pepper. Mash with a fork until blended. Using a wooden spoon, gradually beat in the remaining 2 Tbs. olive oil until the mixture is smooth and fluffy. Mash with a fork until blended. Using a wooden spoon, gradually beat in the remaining 2 Tbs. oil until the yolk mixture is smooth and fluffy. Taste and add more salt or pepper, if desired.
Using a teaspoon, carefully stuff the egg whites with the yolk mixture,
mounding the tops. Garnish each stuffed egg with a sprinkling of paprika.
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