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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
½ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
Sliced pimento, olives or green pepper, or rolled anchovy fillets, for garnish
Nutritional analysis per serving (6 servings)
1 gram carbs; 167 milligrams cholesterol; 141 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 145 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes