Eggs:

• 8 large eggs, hard-cooked and peeled
• 1 scant teaspoon Dijon mustard
• 2 medium garlic cloves, minced
• 2 1/2 teaspoons minced onion
• 2 1/2 tight-packed tablespoons fresh flat-leaf parsley, coarse chopped
• 2 to 3 tablespoons milk
• 2 1/2 teaspoons mayonnaise
• 1 1/2 teaspoons white wine vinegar
• Salt and fresh-ground black pepper
• 2 to 3 tablespoons good-tasting extra-virgin olive oil

Dressing:

• The leftover egg stuffing
• 3 tablespoons good-tasting extra-virgin olive oil
• 1 generous teaspoon Dijon mustard
• 2 1/2 tablespoons milk
• 2 1/2 teaspoons white wine vinegar
• Salt and fresh-ground black pepper

Salad:

• 4 generous handfuls mixed greens, such as Bibb lettuce, much, and dandelion greens or frisee, washed and dried