Stuffed eggs with anchovies antipasto

Stuffed eggs with anchovies antipasto

By
From
Encyclopedia of Food and Cookery
Makes
12

Use as part of an antipasti tray, or serve on a bed of finely shredded lettuce as a first course.

Ingredients

Quantity Ingredient
6 hard-boiled eggs
5 anchovy fillets, mashed
30g butter
1 tablespoon parsley, finely chopped
2 tablespoons Mayonnaise
freshly ground black pepper

Method

  1. Shell eggs, cut in half lengthways and remove yolks. Mash yolks with anchovies, butter, parsley, mayonnaise and pepper. Refill whites with mixture. Serve slightly chilled.
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