Leeks Vinaigrette

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6 medium leeks (about 2 1/2 pounds)

3 tablespoons extra-virgin olive oil, divided

1 tablespoon unsalted butter

1/2 teaspoon kosher salt and freshly ground black pepper

1/4 cup dry white wine

1 cup low-salt chicken stock

5 sprigs thyme

2 tablespoons chopped flat-leaf parsley, divided

1 tablespoon coarse-grained Dijon mustard

1 tablespoon white wine vinegar

2 hard-boiled eggs, whites and yolks separated and chopped

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