Best 3 Anchovy Stuffed Eggs Recipes

Indulge in the delightful symphony of flavors with anchovy-stuffed eggs, a classic appetizer that tantalizes the taste buds with its savory and briny essence. These delightful morsels are meticulously crafted by carefully scooping out the yolks of hard-boiled eggs, creating a delicate cavity to be filled with a delectable anchovy paste. The filling is a harmonious blend of mashed anchovies, mayonnaise, mustard, and a touch of lemon juice, resulting in a creamy and flavorful mixture. Once the eggs are elegantly stuffed with the anchovy filling, they are garnished with a sprinkle of paprika, adding a vibrant touch of color and a hint of smokiness. Explore variations of this timeless recipe, including the elegant anchovy-stuffed eggs with capers and chives, where the briny capers and aromatic chives elevate the dish to new heights of flavor. For those who prefer a spicy kick, the anchovy-stuffed eggs with chili flakes and parsley offer a delightful balance of heat and freshness. Discover the perfect addition to your next gathering or as an indulgent snack with these exquisite anchovy-stuffed egg recipes.

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OLIVE AND ANCHOVY STUFFED EGGS

Olive and Anchovy Stuffed Eggs image

Categories Egg Fish Olive No-Cook Quick & Easy Chill Sour Cream Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 7

Ingredients

6 hard-cooked large eggs
3 tablespoons sour cream
6 Kalamata or other brine-cured black olives, pitted and minced
1/2 teaspoon anchovy paste
1/2 teaspoon white-wine vinegar
2 to 3 tablespoons minced fresh flat-leafed parsley leaves
Garnish: Black olive slivers and chopped parsley leaves

Steps:

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.

ANCHOVY-STUFFED EGGS

Anchovy-Stuffed Eggs image

Provided by Craig Claiborne

Categories appetizer

Time 15m

Yield Six servings

Number Of Ingredients 10

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
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Sliced pimento, olives or green pepper, or rolled anchovy fillets, for garnish

Steps:

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.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 1 gram, TransFat 0 grams

EGGS STUFFED WITH CAPERS, OLIVES, ANCHOVY, AND RADISH

Eggs Stuffed with Capers, Olives, Anchovy, and Radish image

Categories Egg Fish Olive Easter Quick & Easy Radish Gourmet

Yield Makes 12 stuffed egg halves

Number Of Ingredients 8

Ingredients

6 hard-boiled large eggs, halved
2 tablespoons chopped green olives
2 tablespoons chopped drained bottled capers
2 tablespoons finely chopped radish
1 flat anchovy fillet, minced and mashed to a paste
1 tablespoon mayonnaise
1 heaping tablespoon plain yogurt
1 tablespoon minced fresh parsley leaves

Steps:

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.

Tips for Making Perfect Anchovy Stuffed Eggs:

Use fresh, high-quality ingredients. This includes fresh anchovies, eggs, and mayonnaise. Stale ingredients will result in a less flavorful dish.
Hard-boil the eggs perfectly. The yolks should be firm but still slightly runny. You can achieve this by boiling the eggs for 10-12 minutes, then immediately transferring them to an ice bath to stop the cooking process.
Mash the yolks until they are very smooth. This will help to create a creamy filling.
Add the anchovies, mayonnaise, and other ingredients to the yolks and mix until well combined. Be sure to taste the filling and adjust the seasonings as needed.
Pipe the filling into the egg white halves. You can use a piping bag fitted with a star tip or simply spoon the filling into the eggs.
Garnish the eggs with chopped chives, parsley, or paprika. This will add a pop of color and flavor.

Conclusion:

Anchovy stuffed eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover hard-boiled eggs. With a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you are looking for a quick and easy appetizer, give anchovy stuffed eggs a try. You won't be disappointed!