Olive And Anchovy Stuffed Eggs Recipe

Free Recipe Olive And Anchovy Stuffed Eggs

Recipe Type: Free Recipes

Recipe Preparation: chill

Cooking Ingredients for Olive And Anchovy Stuffed Eggs Recipe

6 Hard-cooked large eggs
3 tb Sour cream
6 Kalamata or other
-brine-cured black; pitted
-and minced
; olives
1/2 ts Anchovy paste
1/2 ts White-wine vinegar
2 tb Minced fresh flat-leafed
-parsley leaves; up to 3
Garnish: Black olive slivers
-and chopped
; parsley leaves

Olive And Anchovy Stuffed Eggs Preparation

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.

Cooking Temperature:

Recipe Serves: 1

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