ANCHOVIED EGGS
Provided by Annemarie Conte
Categories brunch, easy, lunch, quick, appetizer
Time 30m
Number Of Ingredients 7
Steps:
- Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
- Mash the yolks with salt, olive oil, mustard, cayenne and anchovy fillets. Taste and adjust seasoning. Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites.)
- Garnish with a piece of anchovy fillet and a couple of capers and serve, or cover and chill, well wrapped, for up to a day before serving.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 104 milligrams, Sugar 0 grams, TransFat 0 grams
ANCHOVY-STUFFED EGGS
Provided by Craig Claiborne
Categories appetizer
Time 15m
Yield Six servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 1 gram, TransFat 0 grams
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- Transfer yolks to a small bowl (reserve egg-white halves). Add minced anchovy fillets, mayonnaise, mustard, lemon juice, horseradish, and cayenne pepper. Mix well and season to taste with salt and pepper.
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