| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 6 |
|
Hard-cooked large eggs |
| 3 |
tb |
Sour cream |
| 6 |
|
Kalamata or other brine-cured black; pitted and minced |
|
|
; olives |
| 1/2 |
ts |
Anchovy paste |
| 1/2 |
ts |
White-wine vinegar |
| 2 |
tb |
Minced fresh flat-leafed parsley leaves; up to 3 |
|
|
Garnish: Black olive slivers and chopped |
|
|
; parsley leaves |
INSTRUCTIONS
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
Force yolks through a sieve into a bowl (or mash with a fork) and stir in
remaining ingredients and salt and pepper to taste. Transfer filling to a
pastry bag fitted with a large plain or decorative tip and pipe into
whites, mounding it. The stuffed eggs may be made 6 hours ahead and
chilled, covered.
Just before serving, garnish eggs.
Makes 12 stuffed eggs.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 99 Calories (kcal); 9g Total Fat; (83% calories from fat); 2g
Protein; 2g Carbohydrate; 19mg Cholesterol; 23mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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