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Epicurious

Olive and Anchovy Stuffed Eggs

4.4

(2)

Recipe information

  • Yield

    Makes 12 stuffed eggs

Ingredients

6 hard-cooked large eggs
3 tablespoons sour cream
6 Kalamata or other brine-cured black olives, pitted and minced
1/2 teaspoon anchovy paste
1/2 teaspoon white-wine vinegar
2 to 3 tablespoons minced fresh flat-leafed parsley leaves
Garnish: Black olive slivers and chopped parsley leaves

Preparation

  1. Step 1

    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.

  2. Step 2

    Just before serving, garnish eggs.

TagsOliveAnchovyFishSeafoodSour CreamDairyParsleyHerbs & SpicesSideStarterDinnerLunchGluten FreeNut FreeVegetarianMake AheadEasyNo-CookGourmet
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