|6||Hard-cooked large eggs|
|3 tablespoons||Sour cream|
|6||Kalamata or other brine-cured black; pitted and minced|
|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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