Recipe Ingredients
Eggs
Can of filleted anchovies
Butter
Salt and Pepper for seasoning
Parsley
Preparation and cooking instructions
Begin by hard boiling the eggs then when they have cooled peel them under
slowly running cold water, this will remove any small pieces
of shell. Carefully slice the eggs in half and remove the
yolks.
Then put the egg yolks into a bowl and add some salt and
pepper for seasoning and the anchovies then mash everything
together using enough butter to make a smooth paste.
Next, so that the eggs will stand, slice a small piece off
the bottom of each of the halved eggs. Then carefully fill
the eggs with the paste; you may prefer to use a piping bag.
Finally, when all the eggs are filled with the paste, garnish
with parsley.
Tip: When boiling eggs it’s always a good idea to use
a timer, guess work is not recommended, as the eggs may become
over cooked, after cooking run cold water from the faucet
over the eggs and leave them in the cold water for a few minutes
this makes them a lot easier to peel.
Tip: To make mashing easier try chopping the anchovy fillets
first.
|
