Best 5 Olive And Anchovy Stuffed Eggs Recipes
Indulge in a tantalizing symphony of flavors with our exquisite Olive and Anchovy Stuffed Eggs, a culinary delight that will elevate your taste buds to new heights. These delectable treats are a delightful balance of briny, savory, and tangy notes, featuring a creamy and velvety filling encased within delicate hard-boiled eggs. Prepare to embark on a journey of culinary bliss as we unveil the secrets behind this irresistible appetizer, perfect for any occasion.
Our collection of Olive and Anchovy Stuffed Eggs recipes offers a diverse range of options, catering to various tastes and preferences. From the classic combination of olives and anchovies to innovative twists featuring sun-dried tomatoes, capers, and herbs, each recipe promises a unique flavor adventure. Whether you seek a simple yet elegant hors d'oeuvre or a showstopping centerpiece for your next gathering, these stuffed eggs are sure to impress.
These culinary gems are not only visually appealing but also incredibly versatile. Serve them as an appetizer at your next party, elevate your brunch spread, or pack them as a satisfying snack for your lunch box. Their compact size makes them ideal for picnics, potlucks, or as an on-the-go treat. Prepare to be captivated by the harmonious blend of textures and flavors in every bite, as the creamy filling, briny olives, and savory anchovies dance together on your palate, leaving you craving more.
ANCHOVY-WRAPPED OLIVES
These salty and briny little snacks are prepared using only two ingredients, but pack a major flavor punch. The anchovies add an umami richness to the briny olives which pair perfectly with a pre-dinner cocktail.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 12 anchovy-wrapped olives
Number Of Ingredients 0
Steps:
- Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.
ANCHOVY-STUFFED EGGS
Provided by Craig Claiborne
Categories appetizer
Time 15m
Yield Six servings
Number Of Ingredients 10
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
OLIVE AND ANCHOVY STUFFED EGGS
Categories Egg Fish Olive No-Cook Quick & Easy Chill Sour Cream Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 7
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.
EGGS STUFFED WITH CAPERS, OLIVES, ANCHOVY, AND RADISH
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.
FRIED STUFFED OLIVES
An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.
Provided by nvermd
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
- Stuff olives using a pastry bag.
- Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
- Fry in oil at 250 to 275 degrees until crisp and golden brown.
- Drain on a paper towels.
- Serve hot.
Tips:
- For a richer flavor, use high-quality olive oil and anchovies.
- If you don't have anchovy paste, you can mash some anchovies with a fork.
- To make the eggs easier to peel, place them in a bowl of cold water for a few minutes before boiling.
- To prevent the eggs from cracking while boiling, add a teaspoon of salt to the water.
- If you want a creamier filling, add a dollop of mayonnaise or sour cream.
- To add a pop of color, garnish the eggs with chopped parsley or chives.
Conclusion:
Olive and 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 just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a quick and easy appetizer, give olive and anchovy stuffed eggs a try. You won't be disappointed!
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