Eggs stuffed with capers, olives, anchovy, and radish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-boiled large eggs; halved | |
| 2 | tablespoons | Chopped green olives |
| 2 | tablespoons | Chopped drained bottled capers |
| 2 | tablespoons | Finely chopped radish |
| 1 | Flat anchovy fillet; minced and mashed | |
| ; to a paste | ||
| 1 | tablespoon | Mayonnaise |
| 1 | tablespoon | Plain yogurt |
| 1 | tablespoon | Minced fresh parsley leaves |
Directions
In a bowl mash the yolks and combine them well with the olives, the capers, the radish, and the anchovy. Stir in the mayonnaise and the yogurt until the mixture is combined well and season the mixture with salt and pepper.
Divide the mixture among the whites and sprinkle the stuffed eggs with the parsley.
Makes 12 stuffed egg halves.
Gourmet March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.