Eggs Stuffed with Anchovy Pesto

Blog's Category:  Hors D'oeuvre, My Successes

 

Eggs Stuffed with Anchovy Pesto

Intro

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.

Variations

- As I said, endless :)

Taste Description

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.

- Sprinkle with parsley and enjoy!

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IN PICTURES