Ingredients
- 6 hard-boiled eggs
- 3 tablespoons butter, at room temperature
- 1 tablespoon anchovy paste
- 1 tablespoon finely chopped chives
- 1 tablespoon mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon olive oil
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Tabasco sauce
- Sliced pimento, olives or green pepper, or rolled anchovy fillets, for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
153 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 202 milligrams cholesterol; 92 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- Remove the eggs from their shells and cut them lengthwise or crosswise in half. If they are cut crosswise, cut off a thin slice from the bottom of each shelled half so that the eggs, when stuffed, will sit upright.
- Place a small sieve over a mixing bowl and put the egg yolks into the sieve. Using your fingers, press the yolks through the sieve. Add the remaining ingredients except the garnishes and beat to blend.
- Fill the cavity of each egg half with equal portions of the mixture, using a spoon or pastry tube. Decorate the top of each with small slices of pimento, olives or green pepper, or with rolled anchovy fillets.
15 minutes
Dining and Cooking