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Steam the eggs for 12 minutes. Remove from the steamer and ice bath for 5 minutes to stop the cooking process. Peel and halve, removing the egg yolks and placing in a bowl.
In the bowl of egg yolks, grate the garlic cloves, add parsley, salt and pepper to taste, squeeze of lemon juice, and almond milk. Using a spoon, spoon the mixture into the egg whites, flattening them out into the hole of the egg white. Set aside to saute.
Make the vinaigrette. In a bowl, whisk together the 2 tbsp leftover egg mixture, dijon mustard, lemon juice, dash of water until smooth. While whisking, slowly add the olive oil until smooth and thickened like a vinaigrette. Season with salt. If needed, blend to make more smooth.
Saute the stuffed eggs. In a nonstick pan over medium heat, add olive oil. Once warmed, add the eggs, face down and saute for 2-4 minutes until golden brown. Remove from the pan.
Serve the eggs over the vinaigrette and enjoy!