CookEat Recipe
Anchovy-Stuffed Eggs with Mayonnaise
Hard-boiled egg halves filled with yolk, anchovy, parsley, a little onion and butter, then covered with mayonnaise.
Method
Steps
Step 1
Gather the ingredients: 4 eggs for the stuffed halves; 2 whole salt-cured anchovies, cleaned and boned; 1 teaspoon finely chopped parsley; Half a teaspoon very finely chopped onion; About 30 g butter, softened just enough to blend; For the mayonnaise: commercially pasteurized egg-yolk product equivalent to 2 yolks, measured according to its label; For the mayonnaise: 6–7 tablespoons olive oil, plus a little extra only if absorbed; For the mayonnaise: juice of 1 lemon; Salt and white pepper for the mayonnaise.
Step 2
Lower the four eggs into boiling water and cook about 10 minutes, until both white and yolk are firm. Cool immediately in cold water, peel and cut lengthwise into halves. Carefully remove and reserve the yolks.
Step 3
Chop the cleaned anchovy flesh with the parsley and very small amount of onion. Add the firm yolks and softened butter and work together with the blade of a table knife until smooth enough to mound into the empty whites.
Step 4
Fill all eight white halves generously with this mixture and arrange level, filled-side up, on a serving dish. Keep refrigerated while making the mayonnaise.
Step 5
For the mayonnaise from recipe126, put the measured commercially pasteurized yolk product in a bowl and whisk briefly. Add olive oil almost drop by drop at first, then in small additions as the emulsion becomes stable. Start with six tablespoons, adding the seventh or a little more only while absorbed. Gradually whisk in the strained lemon juice until the sauce resembles thick cream; allow about 20 minutes of hand whisking. Season last with salt and white pepper. Follow the product label and do not use untreated raw yolks.
Step 6
Cover the filled eggs with the mayonnaise and serve promptly, keeping chilled at 4°C or colder until service. Lemon juice does not replace pasteurization or refrigeration.
Step 7
For the simpler source dressing, omit the mayonnaise ingredients and preparation. Dress the same filled halves with about 1 tablespoon olive oil, 1 teaspoon wine vinegar, a little salt and black pepper instead, adjusted to taste.
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