Caper-stuffed eggs
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs; hard-cooked | |
| 3 | Anchovy fillets; drained | |
| 1 | tablespoon | Capers; drained |
| 4 | Olives, ripe; pitted | |
| 2 | tablespoons | Mayonnaise |
| ½ | teaspoon | Anchovy liquid |
| Black pepper; to taste | ||
| 2 | teaspoons | Lemon juice; freshly squeezd |
| Paprika | ||
| Olives, ripe; slivers of | ||
Directions
Cut eggs in half; mash yolks through a fine sieve. Grind anchovies, capers, and olives in good grinder or chop finely in a wooden bowl; combine with mayonnaise and sieved yolks. Add anchovy liquid, pepper, and about 2 teaspoons lemon juice. Stuff eggs, and sprinkle with paprika. Garnish with slivers of ripe olives.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-29-94
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