Olive and Anchovy Stuffed Eggs

1. 1

   Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.

2. 2

   Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste.

3. 3

   Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it.

4. 4

   The stuffed eggs may be made 6 hours ahead and chilled, covered.

5. 5

   Just before serving, garnish eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.