Stuffed Eggs Romanian-style

Bring a pot of salted water to a boil and carefully place the 6 eggs in the water.

Remove the eggs from boiling water and transfer to an ice bath or cold water to cool completely, about 3 minutes.

Once cooled, gently tap and peel each egg under cool running water, then slice them lengthwise in half.

Carefully scoop out the yolks into a small bowl, keeping the white halves intact for serving.

Mash the egg yolks with a fork until smooth, then blend in the softened butter until the mixture is creamy and well combined.

Season the yolk mixture generously with salt and pepper to taste, then fold in the finely minced parsley.

Using a small spoon or piping bag, fill each egg white half generously with the yolk mixture, mounding it slightly.

Arrange the lettuce on a serving platter and place the stuffed eggs on top, then serve at room temperature or chilled.