Anchovy Stuffed Eggs Recipes

EGGS STUFFED WITH ANCHOVIES AND TUNA

Eggs Stuffed with Anchovies and Tuna image

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Yield Makes 10

Number Of Ingredients 4

Ingredients

5 large hard-boiled eggs
3 tablespoons Homemade Mayonnaise
1 (3-ounce) can albacore tuna packed in oil, drained and flaked
5 anchovy fillets, chopped

Steps:

Peel eggs, and slice in half lengthwise. Carefully remove yolks, and transfer to a small bowl.
Add mayonnaise, tuna, and anchovies to bowl with egg yolks; mash with a fork until mixture is well blended and almost smooth. (If desired, you can omit anchovies from the stuffing mixture and chop them for garnish on top of the stuffed eggs.) Spoon mixture into egg whites. Serve chilled or at room temperature.

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.

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.

ANCHOVIED EGGS

Anchovied Eggs image

Provided by Annemarie Conte

Categories brunch, easy, lunch, quick, appetizer

Time 30m

Number Of Ingredients 7

Ingredients

4 hard-boiled eggs
Salt to taste
1 tablespoon olive oil
1 teaspoon Dijon mustard, or to taste
1/4 teaspoon cayenne, or to taste
2 or more anchovy fillets, plus extra for garnish
Capers, for garnish

Steps:

Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
Mash the yolks with salt, olive oil, mustard, cayenne and anchovy fillets. Taste and adjust seasoning. Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites.)
Garnish with a piece of anchovy fillet and a couple of capers and serve, or cover and chill, well wrapped, for up to a day before serving.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 104 milligrams, Sugar 0 grams, TransFat 0 grams

TONNATO EGGS

Tonnato Eggs image

We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling fancy) for extra salty pop, they'll be the hit of any cocktail party spread.

Provided by Anna Stockwell

Categories Appetizer Egg Tuna Anchovy Mayonnaise Lemon Capers Olive Oil Salmon Hors D'Oeuvre Cocktail Party New Year's Eve Christmas Eve Christmas

Yield 24 servings

Number Of Ingredients 9

Ingredients

12 large eggs
1 (6-oz.) can oil-packed tuna
2 oil-packed anchovy fillets
1/2 cup mayonnaise
2 Tbsp. fresh lemon juice
2 Tbsp. capers, drained, divided
1/2 tsp. kosher salt
4 Tbsp. extra-virgin olive oil, divided
2 Tbsp. salmon roe (optional)

Steps:

Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water.
Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter.
Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites.
Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3-4 minutes. Transfer to a paper-towel-lined plate and let cool.
Top eggs with crispy capers and salmon roe (if using).
Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.

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

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