Anchovy-Stuffed Eggs Recipe

Name: Anchovy-Stuffed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 hard-boiled eggs, 3 tablespoons butter, at room temperature, 1 tablespoon anchovy paste, 1 tablespoon finely chopped chives, and more.

Yes, Anchovy-Stuffed Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anchovy-Stuffed Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions