Title: Eggs Stuffed with Capers, Olives, Anchovy, And Radish
Categories: March 1991
Yield: 1 servings

6 Hard-boiled large eggs;
-halved
2 tb Chopped green olives
2 tb Chopped drained bottled
-capers
2 tb Finely chopped radish
1 Flat anchovy fillet; minced
-and mashed
; to a paste
1 tb Mayonnaise
1 tb Plain yogurt
1 tb Minced fresh parsley leaves

In a bowl mash the yolks and combine them well with the olives, the capers,
the radish, and the anchovy. Stir in the mayonnaise and the yogurt until
the mixture is combined well and season the mixture with salt and pepper.
Divide the mixture among the whites and sprinkle the stuffed eggs with the
parsley.

Makes 12 stuffed egg halves.

Gourmet March 1991

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