Anchovy-Stuffed Eggs

Name: Anchovy-Stuffed Eggs
Total time: 15 min
Yield: Six servings
Ingredients: 6 hard-boiled eggs; 3 tablespoons butter, at room temperature; 1 tablespoon anchovy paste; 1 tablespoon finely chopped chives; 1 tablespoon mayonnaise; 1 teaspoon freshly squeezed lemon juice; 1 teaspoon olive oil; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon Tabasco sauce; Sliced pimento, olives or green pepper, or rolled anchovy fillets, for garnish

By Craig Claiborne

Total Time: 15 minutes
Rating: 4(5)
Comments: Read comments

Featured in: SUMMER TREAT; PLANNING THE PICNIC

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Ingredients

Yield:Six servings

6hard-boiled eggs
3tablespoons butter, at room temperature
1tablespoon anchovy paste
1tablespoon finely chopped chives
1tablespoon mayonnaise
1teaspoon freshly squeezed lemon juice
1teaspoon olive oil
½teaspoon Worcestershire sauce
¼teaspoon Tabasco sauce
Sliced pimento, olives or green pepper, or rolled anchovy fillets, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Remove the eggs from their shells and cut them lengthwise or crosswise in half. If they are cut crosswise, cut off a thin slice from the bottom of each shelled half so that the eggs, when stuffed, will sit upright.
Step 2
Place a small sieve over a mixing bowl and put the egg yolks into the sieve. Using your fingers, press the yolks through the sieve. Add the remaining ingredients except the garnishes and beat to blend.
Step 3
Fill the cavity of each egg half with equal portions of the mixture, using a spoon or pastry tube. Decorate the top of each with small slices of pimento, olives or green pepper, or with rolled anchovy fillets.