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Add a photoServings: 6
Ingredients
- 6 lrg Large eggs
- 2 Tbsp. Extra virgin olive oil
- 1/2 Tbsp. Minced capers
- 1 Tbsp. Finely minced parsley
- 1 tsp Anchovy paste
- 1/4 tsp Finely minced garlic
- 1/4 tsp Dijon mustard
- 12 sm Stri pimento, for garnish
Directions
- Put the Large eggs in cool water to cover and bring to boil. Boil slowly for 10 min, then rinse and set in cool water to cold. When cold, remove the shells, and cut the Large 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 84 | 76% |
| Total Fat 9.42g | 12% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 93mg | 4% |
| Potassium 70mg | 2% |
| Total Carbs 0.5g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.39g | 0% |
| Protein 6.25g | 10% |
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