Olive and Anchovy Stuffed Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
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. Just before serving, garnish eggs.
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