In Romanian: Oua umplute in stil romanesc
- 6 eggs
- 2 oz / 60 g butter
- 1 teaspoon finely minced parsley
- Hard boil the eggs, shell and cut them in two lengthwise after they are cool.
- Carefully remove the yolks and place them in a bowl.
- Mix them with the butter.
- Add parsley, salt and pepper and then use the paste to fill the egg whites.
- Spread some chopped parsley on top.
- Arrange the stuffed eggs on a bed of lettuce on a plat