Eggs Stuffed With Capers, Olives, Anchovy, And Radish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | March 1991 | 1 | Servings | |
INGREDIENTS
| 6 | Hard-boiled large eggs | |
| halved | ||
| 2 | T | Chopped green olives |
| 2 | T | Chopped drained bottled |
| capers | ||
| 2 | T | Finely chopped radish |
| 1 | Flat anchovy fillet, minced | |
| and mashed | ||
| to a paste | ||
| 1 | T | Mayonnaise |
| 1 | T | Plain yogurt |
| 1 | T | Minced fresh parsley leaves |
INSTRUCTIONS
In a bowl mash the yolks and combine them well with the olives, the capers, the radish, and the anchovy. Stir in the mayonnaise and the yogurt until the mixture is combined well and season the mixture with salt and pepper. Divide the mixture among the whites and sprinkle the stuffed eggs with the parsley. Makes 12 stuffed egg halves. Gourmet March 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 773
Calories From Fat: 398
Total Fat: 44.3g
Cholesterol: 1277.6mg
Sodium: 2401.1mg
Potassium: 2290.6mg
Carbohydrates: 45.7g
Fiber: 8.9g
Sugar: 29g
Protein: 52g