Eggs Stuffed with Capers, Olives, Anchovy, and Radish

8 ingredients
3 steps

Ingredients

  • 6 hard-boiled large eggs, halved
  • 2 tablespoons chopped green olives
  • 2 tablespoons chopped drained bottled capers
  • 2 tablespoons finely chopped radish
  • 1 flat anchovy fillet, minced and mashed to a paste
  • 1 tablespoon mayonnaise
  • 1 heaping tablespoon plain yogurt
  • 1 tablespoon minced fresh parsley leaves

Directions

  1. 1
    In a bowl mash the yolks and combine them well with the olives, the capers, the radish, and the anchovy.
  2. 2
    Stir in the mayonnaise and the yogurt until the mixture is combined well and season the mixture with salt and pepper.
  3. 3
    Divide the mixture among the whites and sprinkle the stuffed eggs with the parsley.

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