This recipe naturally developed from Jacques Pepin's anchovy appetizer I have posted recently. Pungent anchovy mix, which I call here pesto, seems to me as a perfect merridge to boiled eggs and mayo. Speaking of devil, mayo, as you noticed one of my favorite condiments and I feel better watching Jacques Pepin using it "shamelessly" in many dishes too :) Stuffed, or devilled, eggs are a great way to entertain crowd in a creative way. It may be endless number of its variations - here one of them - eggs, stuffed with cream of mayo and yolks and topped with anchovy pesto.
- As I said, endless :)
Delicious... Bright, salty, pungent, slightly garlicky pesto is smoothed out with a most delicate cream of yolk and mayo... and all of this encased in sturdy protein of boiled egg whites. Yummy stuff..stuffing...stuffed..aff..am..yumm..
How to Serve
Serve as hors d'ouevres, on a pretty plate.. as a finger food... This dish can be made in advance - day before, and kept in a fridge, covered with plastic wrap.
Eggs Stuffed with Anchovy Pesto
7 eggs, hardboiled
2 tbs good mayonnaise
1/2 cup roasted unsalted almonds
3 garlic cloves
4-5 small anchovies
1 slice of country bread, torn in pieces
1/3 cup extra virgin olive oil
fresh parsley (optional), finely chopped
- Cut off thin slices from both ends of the each egg (to make them stay up firmly). Then cut eggs in half across, remove yolks.
- Using immersion blender, blend yolks and mayo into smooth cream.
- Using sandwich bag (see picture) fill egg white with yolk cream half way up.
- Make pesto, processing anchovies, garlic, almonds, bread and olive oil in a blender. Add a bit more olive oil if mix is too dry.
- Using melon baller (see pictures) or just your finger, top each egg half with pesto ball.