Very, very nice.
* 6 eggs,
* 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 plate.
(The Romanian name of the dish: Oua umplute)