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Anchovy Stuffed Eggs

Anchovy Stuffed Eggs

M. Blakely

M. Blakely

Makes 12

The recipe from "THE COMPLETE FAMILY COOKBOOK" is a little odd. I've reprinted it as it appears in the cookbook; however, I suspect, it really calls for canned anchovies & bottled pimientos. That recipe makes 12 appetizer.

The recipe from "THE FANNIE FARMER COOKBOOK" makes 8 appetizers.

ᔥ Originally from "The Complete Family Cookbook" (1980 ed.)

Ingredients

  • "The Complete Family Cookbook" (1980 ed.)

  • 6 eggs (hard-boiled)
  • ¾ c. butter (softened)
  • 24 anchovies (cooked & mashed fillets)
  • 3 tbsps capers
  • peppers, whole (pimiento)

  • The Fannie Farmer Cookbook" (1994 ed.)

  • 4 eggs (hard-boiled)
  • 3 tbsps mayonnaise
  • 1-1 ½ tsps anchovy paste
  • salt
  • pepper (preferably freshly ground)
  • capers (Optional)

Instructions

Keep screen awake
  • 1
    Cut eggs in half lengthwise & remove yolks.
  • 2
    THE COMPLETE FAMILY COOKBOOK: Cut peppers into strips. Blend egg yolks with butter, anchovies, & capers. Stuff mixture into egg whites & garnish with pimientos.
  • 3
    THE FANNIE FARMER COOKBOOK: Mash egg yolks together with mayonnaise, anchovy paste, salt, & pepper till smooth & creamy. Either pipe mixture into egg white with pastry tube or stuff using spoon. Garnish with capers if desired.

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