Sophia and John’s Favorite Stuffed Eggs ©

“Meze”

Easy

Clockwise: Stuffed Eggs, Greek Mini-Meatballs, Marinaded Peppers, Cream Cheese And Sweet Chili Sauce, Courgette Patties, Kalamata Olives.

For alternative combinations see under “Meze” in the Index.

10 Persons

 

Ingredients                   

10 Fresh Farm Eggs, hard boiled

1 small 50 g tin anchovies

1 tsp Dijon mustard

1/4 tsp chili powder, or cayenne

1 tbs chopped parsley or mint

A few drops of lime and  finely grated zest

Freshly ground black pepper

2 tbs mayonnaise (home made or ready made)

1 tbs capers ( rinsed in cold water )

Decoration

2 black olives

1 tomato

parsley

Method

1. Boil eggs for five minutes and put them under the running cold tap, until cold. (This stops the green ring of sulphur forming around the yolk. )

2. Remove the egg shells carefully, (the more fresh the eggs, the more difficult it is to remove the shells. Some people, buy the eggs a few days before, others boil them the day before, and the shells come off more easily.)

3. Cut the eggs in half, long ways and scoop out the yolks carefully into a bowl.

4. Rinse white part under running water and leave upside down to drain on kitchen paper.

5. Drain off the oil from the anchovies and chop up finely to form a past. Add the rest of the ingredients and mix lightly with a fork.

6. Stuff the eggs by either using a fork to fill them, or place mixture into piping bag, with a star nozzle and pipe. If you use a fork, shape into a point coming above the egg white casing. They should look well filled, just enough to be able to pop in your mouth!

7. Cut olives and tomato slice, into small rhombuses, or other shapes and decorate. A small parsley leaf is also an alternative and quicker way to decorate the eggs.

8. Cover  serving plate with cling film, until you are ready to serve, or the eggs become discoloured.

These disappear at a party so make plenty, at least three each!