olive and anchovy stuffed eggs

April 1995
1 servings
Hard-cooked large eggs
3 tablespoons Sour cream
Kalamata or other brine-cured black; pitted and minced
  ; olives
½ teaspoon Anchovy paste
½ teaspoon White-wine vinegar
2 tablespoons Minced fresh flat-leafed parsley leaves; up to 3
  Garnish: Black olive slivers and chopped
  ; parsley leaves

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.

Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Just before serving, garnish eggs.

Makes 12 stuffed eggs.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 99 Calories (kcal); 9g Total Fat; (83% calories from fat); 2g Protein; 2g Carbohydrate; 19mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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