OLIVE AND ANCHOVY STUFFED EGGS

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Olive and Anchovy Stuffed Eggs image

Categories     Egg     Fish     Olive     No-Cook     Quick & Easy     Chill     Sour Cream     Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 7

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

Steps:

  • 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.

*** Explore more Olive And Anchovy Stuffed Eggs Recipes »

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