Provincial style stuffed eggs


6 hardcooked eggs
2 tbsp sour cream
1 tbsp mayonnaise
6 to 8 oil cured black olives, pitted and chopped fine
1 clove of garlic, finely minced
2 anchovies, finely mashed
2 tbsp flat leaf parsley, finely minced

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth Using a pastry bag outfitted with a lg decorator tip, pipe filling into the egg White mound the filling sprinkle filling with a bit of finely minced flat leaf Parsley

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