How many servings does this recipe make?

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

What ingredients do I need for Olive and Anchovy Stuffed Eggs?

You need 7 ingredients. The key ingredients include: 6 hard-cooked large eggs, 3 tablespoons sour cream, 6 Kalamata or other brine-cured black olives, pitted and minced, 1/2 teaspoon anchovy paste, and more.

Is Olive and Anchovy Stuffed Eggs suitable as general?

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

How do I store leftover Olive and Anchovy Stuffed Eggs?

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

Olive and Anchovy Stuffed Eggs Recipe

Name: Olive and Anchovy Stuffed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hard-cooked large eggs; 3 tablespoons sour cream; 6 Kalamata or other brine-cured black olives, pitted and minced; 1/2 teaspoon anchovy paste; 1/2 teaspoon white-wine vinegar; 2 to 3 tablespoons minced fresh flat-leafed parsley leaves; Garnish: Black olive slivers and chopped parsley leaves

Try this homemade Olive and Anchovy Stuffed Eggs recipe the whole family will love. Made with eggs, sour cream, black olives and anchovy paste. Easy ste…

This Olive and Anchovy Stuffed Eggs relies on simple, everyday ingredients such as hard-cooked large eggs, sour cream, anchovy paste and white-wine vinegar. It comes together quickly and makes 4 servings, at about 254 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

6 hard-cooked large eggs
3 tablespoons sour cream
6 Kalamata or other brine-cured black olives, pitted and minced
1/2 teaspoon anchovy paste
1/2 teaspoon white-wine vinegar
2 to 3 tablespoons minced fresh flat-leafed parsley leaves
Garnish: Black olive slivers and chopped parsley leaves

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Quick Info

Servings
4 servings
Calories
254 kcal
Category
General

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