Olive and anchovy stuffed eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-cooked large eggs | |
| 3 | tablespoons | Sour cream |
| 6 | 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 | ||
Directions
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.