Anchovy-Stuffed Eggs

Name: Anchovy-Stuffed Eggs
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

10 ingredients

7 steps

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

Directions

1

Remove the eggs from their shells and cut them lengthwise or crosswise in half.
2

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.
3

Place a small sieve over a mixing bowl and put the egg yolks into the sieve.
4

Using your fingers, press the yolks through the sieve.
5

Add the remaining ingredients except the garnishes and beat to blend.
6

Fill the cavity of each egg half with equal portions of the mixture, using a spoon or pastry tube.
7

Decorate the top of each with small slices of pimento, olives or green pepper, or with rolled anchovy fillets.