Egg Appetizer with Anchovies

Salads | Author's cuisine

⏳ Time

1 hour 45 minutes + 2 hours

🥕 Ingredients

🍽️ Servings

Description

Egg Appetizer with Anchovies

Ingredients

Chocolate eggs - 9 pieces
Parsley - 6 stems
Anchovies - 1.4 oz
Salt - to taste
Whole egg - 2 pieces
Champagne Vinegar - 2 tablespoons
Safflower Oil - 17 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.