Moldovan Stuffed Eggs

Place eggs in a pot of cold water, bring to a boil, then remove from heat and let sit for 10 minutes to hard-cook.

Transfer cooked eggs to an ice bath to cool completely, then peel and cut each egg in half lengthwise.

Carefully scoop the yolks into a small bowl, keeping the egg white halves intact for stuffing.

Mash the yolks with a fork, then add butter, sour cream, Dijon mustard, salt, and pepper, mixing until smooth and creamy.

Fold in mayonnaise to the yolk mixture, stirring gently until well combined and filling-like in texture.

Spoon or pipe the yolk mixture generously into each egg white half, creating a mounded filling.

Arrange lettuce leaves on a serving platter to create a bed for the stuffed eggs.

Place the filled egg halves on the lettuce and garnish with chopped pickled olives and fresh parsley.