Anchovy-Stuffed Eggs Recipe

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

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Anchovy-Stuffed Eggs

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