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| Hard-Cooked Eggs With Piquant Sauce Recipe |
Category: Eggs
Rating:
N/A
Servings: 6
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Ingredients
6 large eggs
2 tablespoon olive oil
1/2 tablespoon chopped capers
1 tablespoon finely chopped parsley
1 teaspoon anchovy paste
1/4 teaspoon finely chopped garlic
1/4 teaspoon dijon mustard
12 small stri pimento; for garnish
Cooking Directions:
Put the eggs in cold water to cover and bring to boil. Boil slowly for 10 minutes, then rinse and set in cold water to cool. When cool, remove the shells, and cut the eggs in half lengthwise. Carefully remove the yolks without damaging the whites. Set whites aside.
Combine the egg yolks with remaining ingredients, except pimiento, in a bowl. Using a fork, mash to creamy, uniform consistency. Spoon into the cavities of the reserved egg whites. Garnish each with a strip of pimiento. These can be prepared ahead of time and refrigerated, but serve at room temperature. Makes 6 servings.
(Nutrition Informatlon per serving: 157 calories, 13 grams fat, 222 milligrams cholesterol, 220 milligrams sodium.)
"Delicious Mix of Easter Traditions," by Tina Danze, Universal Press-Syndicate 1998/04/08 >Riverside PE >Hanneman/Buster/McRecipe
Recipe by: CLASSIC ITALIAN COOKBOOK
eggs
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