Stuffed Eggs with Anchovies


  • 1 or 2 eggs per person
  • 2 anchovy fillets per egg
  • 1 shallot for 4 eggs
  • pepper
  • ½ oz. (15 g.) butter per egg
  • fine inside lettuce leaves
  • a few capers or olives


Hard-boil the eggs and cut in half crossways. Remove the yolks and cream them with butter, half the anchovy fillets and the very finely chopped shallot. Season with pepper – no salt as the anchovies are salt.

Cut a little piece from the bottom of each half egg so that it will stand firmly. Fill and pile each half high with the anchovy mixture and stick a caper or a stoned olive on top. Set each filled half in the centre of a crisp lettuce leaf and curl an anchovy fillet round it on the lettuce.