Caper-stuffed Eggs Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4: Eggs, hard-cooked
1/2 tsp: Anchovy liquid,
3: Anchovy fillets, drained
Black pepper, to taste
1 tbsp: Capers, drained
2 tsp: Lemon juice, freshly squeezd
4: Olives, ripe, pitted
Paprika,
2 tbsp: Mayonnaise,
Olives, ripe, slivers of
Directions:
Cut eggs in half; mash yolks through a fine sieve. Grind anchovies,
capers, and olives in good grinder or chop finely in a wooden bowl;
combine with mayonnaise and sieved yolks. Add anchovy liquid,
pepper, and about 2 teaspoons lemon juice. Stuff eggs, and sprinkle
with paprika. Garnish with slivers of ripe olives.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-29-94
Source from luhu.jp
capers, and olives in good grinder or chop finely in a wooden bowl;
combine with mayonnaise and sieved yolks. Add anchovy liquid,
pepper, and about 2 teaspoons lemon juice. Stuff eggs, and sprinkle
with paprika. Garnish with slivers of ripe olives.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-29-94
Source from luhu.jp