Name: Eggs Stuffed with Capers, Olives, Anchovy, and Radish
Yield: Makes 12 stuffed egg halves
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

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes 12 stuffed egg halves

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

Preparation

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.