Title: Olive And Anchovy Stuffed Eggs
Categories: April 1995
Yield: 1 servings

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

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.