Hard boil eggs. Remove the yolks into a bowl and add garlic, parsley, milk, salt and pepper. Crush with a fork and then stuff mixture back into egg white shells – should have a paste consistency. Save 2-3 tablespoons for dressing.
Heat up peanut oil on medium heat and cook eggs (stuffed side down) for 2-3 minutes until browned.
To make dressing: mix together left over egg stuffing, mustard, water, olive oil and salt and pepper to taste. Pour on platter and plate eggs on top.