Stuffed Eggs

Preparation info

  • Difficulty


  • 12

    stuffed eggs.

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 6 hard-cooked eggs
  • 3 anchovy fillets, finely chopped, or 1 tablespoon anchovy paste
  • 1 tablespoon finely chopped chives
  • 3 tablespoons butter, at room temperature
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • ½ teaspoon Worcestershire sauce
  • teaspoon cayenne pepper
  • 1 tablespoon or more mayonnaise


  1. Crack the eggshells thoroughly and hold eggs under cold running water while peeling. Dry them on paper toweling. Place the eggs on a flat surface and cut them in half either lengthwise or crosswise. Gently empty the yolks into a sieve or small strainer and, using the fingers, press the yolks through the sieve into a mixing bowl. Add the remaining ingredients, using just enough mayonnaise to bind. Blend thoroughly with a fork.

  2. Spoon the mixture into the cavities of the whites, or use a pastry tube. For the latter, fit a pastry bag with a “star” tube. Fill the bottom of the bag with the yolk mixture, then twist the top of the bag. Hold the tube inside the cavity and press the bag to extract as much filling as desired. When the cavity is filled, quickly lift the bag and a star pattern should remain. The eggs are ready to be served now or they may be decorated.

  3. To decorate the stuffed eggs, place one caper on the top of each stuffed egg. Or decorate with cutouts of pimiento, olives, green pepper, or truffles. Cutouts are made with what are known as fancy cutters or truffle cutters, available wherever fine cookware is sold and in many department stores. The cutters shape small stars, crescents, squares, rounds, and the like.