Recipe for Olive and Anchovy Stuffed Eggs

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Yield:

1 servings

Ingredients:

Amount	Ingredient
6 x	Hard-cooked large eggs
3 tbl	Sour cream
6 x	Kalamata or other brine-cured black, pitted and minced olives
1/2 tsp	Anchovy paste
1/2 tsp	White-wine vinegar
2 tbl	Minced fresh flat-leafed parsley leaves, up to 3

Instructions:

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.

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