Egg Appetizer with Anchovies
Salads • Author's
Description
Egg Appetizer with Anchovies
Ingredients
- Chocolate eggs 9 pieces
- Parsley 6 stems
- Anchovies 0 oz
- Salt to taste
- Whole egg 2 pieces
- Champagne Vinegar 2 tablespoons
- Safflower Oil 15 fl oz
Step-by-Step Guide
Step 1
Boil the eggs hard.
Step 2
Prepare the mayonnaise: place the yolks in a bowl with vinegar and a pinch of salt. Whisk lightly with a whisk or fork, then, while continuously whisking, gradually add the oil. You should get a thick sauce. Put it in the refrigerator.
Step 3
Peel the eggs, cut them in half, and remove the yolks without damaging the whites. Mix 250 grams of mayonnaise with five yolks and the anchovy fillets.
Step 4
Cut a thin slice from each half of the white so that it can stand on a plate. Arrange them all on a serving platter. Use a teaspoon to fill the halves with the yolk mixture. Drizzle with the remaining mayonnaise and crumble the leftover yolks on top, you can pass them through a sieve. Garnish with parsley sprigs and refrigerate for 1-2 hours before serving.
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