Anchovy-stuffed eggs

Name: Anchovy-stuffed eggs
Ingredients: 5 hard-boiled eggs; 1 medium red onion (150 g); 6 anchovy fillets; 1/2 teaspoon mustard; 30 g sour cream (optional); 1/4 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Anchovy-stuffed eggs by Speranta H. - Recipia

Anchovy fillets give the filling its salty flavor, and anchovy-stuffed eggs are served in halves, with a filling that holds together well. The yolks, red onion and mustard are blended until smooth, and a little sour cream goes in only if the mixture needs it. I got the idea from Teos kitchen and really liked them; I like the yolk well set. Prep: 15 minutes. Cook: 0 minutes. Total time: 15 minutes. Servings: 5. Approximately 110 kcal and 8 g protein per serving.

Ingredients

5 hard-boiled eggs
1 medium red onion (150 g)
6 anchovy fillets
1/2 teaspoon mustard
30 g sour cream (optional)
1/4 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Peel the 5 hard-boiled eggs and cut them in half lengthwise. The whites should stay whole and firm. 2. Scoop the yolks into a bowl and mash them with a fork. Finely chop the red onion, cut up the anchovy fillets and add them along with the mustard; the mixture will still be crumbly. 3. Blend briefly until the filling is smooth. If it seems too dry, gradually mix in 30 g sour cream, until you have a cream that holds on a spoon. 4. Season with 1/4 teaspoon salt and 1/2 teaspoon ground pepper, then fill the egg-white halves. Add a small mound of filling on top.

Notes

For a dairy-free version, replace the sour cream with 1 tablespoon mayonnaise; eggs and anchovies remain allergens. Keep the halves covered in the fridge and eat them within 3 days. Anchovy fillets vary a lot in saltiness, especially those kept in brine, so taste the filling before adding more salt. If the red onion is very sharp, leave it in cold water for 5 minutes and drain it well before chopping. Large eggs give you roomier halves, while with small ones you’ll need to distribute the filling more carefully with a teaspoon. A blender with a narrow jug catches the mixture better than a wide one; stop when the filling is smooth, with no large pieces of onion. If I’m serving several appetizers, I fill them shortly before serving and keep them chilled until then. I set them out next to slices of toast, which hold the filling well when you lift them off the platter.