Best Olive And Anchovy Stuffed Eggs Recipes

ANCHOVY-STUFFED EGGS

Anchovy-Stuffed Eggs image

Provided by Craig Claiborne

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

FRIED STUFFED OLIVES

Fried Stuffed Olives image

An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.

Provided by nvermd

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons minced garlic
2 tablespoons anchovy paste
1 tablespoon grated lemon, zest of
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
2 dozen ripe pitted extra-large olives
3/4 cup flour
2 eggs, beaten
3/4 cup plain breadcrumbs or 3/4 cup seasoned bread crumbs
olive oil, for frying

Steps:

Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
Stuff olives using a pastry bag.
Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
Fry in oil at 250 to 275 degrees until crisp and golden brown.
Drain on a paper towels.
Serve hot.

ANCHOVY-WRAPPED OLIVES

Anchovy-Wrapped Olives image

These salty and briny little snacks are prepared using only two ingredients, but pack a major flavor punch. The anchovies add an umami richness to the briny olives which pair perfectly with a pre-dinner cocktail.

Provided by Food Network Kitchen

Categories appetizer

Time 5m

Yield 12 anchovy-wrapped olives

Number Of Ingredients 0

Ingredients

Steps:

Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.

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.