| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Buffet, Eggs |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Eggs |
| 2 |
tb |
Olive oil |
| 1/2 |
tb |
Chopped capers |
| 1 |
tb |
Finely chopped parsley |
| 1 |
ts |
Anchovy paste |
| 1/4 |
ts |
Finely chopped garlic |
| 1/4 |
ts |
Dijon mustard |
| 12 |
sm |
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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