| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Buffet, Eggs |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 2 |
T |
Olive oil |
| 1/2 |
T |
Chopped capers |
| 1 |
T |
Finely chopped parsley |
| 1 |
t |
Anchovy paste |
| 1/4 |
t |
Finely chopped garlic |
| 1/4 |
t |
Dijon mustard |
| 12 |
|
Stri pimento, for garnish |
INSTRUCTIONS
Put the eggs in cold water to cover and bring to boil. Boil slowly for
10 minutes, then rinse and set in cold water to cool. When cool,
remove the shells, and cut the eggs in half lengthwise. Carefully
remove the yolks without damaging the whites. Set whites aside.
Combine the egg yolks with remaining ingredients, except pimiento, in
a bowl. Using a fork, mash to creamy, uniform consistency. Spoon into
the cavities of the reserved egg whites. Garnish each with a strip of
pimiento. These can be prepared ahead of time and refrigerated, but
serve at room temperature. Makes 6 servings. (Nutrition Informatlon
per serving: 157 calories, 13 grams fat, 222 milligrams cholesterol,
220 milligrams sodium.) "Delicious Mix of Easter Traditions," by Tina
Danze, Universal Press-Syndicate 1998/04/08 >Riverside PE
>Hanneman/Buster/McRecipe Recipe by: CLASSIC ITALIAN COOKBOOK Posted
to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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