Olive and Anchovy Stuffed Eggs


  • Garnish: Black olive slivers and chopped parsley leaves
  • 2 to 3 tablespoons minced fresh flat-leafed parsley leaves
  • ½ teaspoon white-wine vinegar
  • ½ teaspoon anchovy paste
  • 6 Kalamata or other brine-cured black olives, pitted and minced
  • 3 tablespoons sour cream
  • 6 hard-cooked large eggs

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...

View full recipe at SpringPad


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