Oeufs à l’Aillade

Hard-Boiled Eggs Filled with Garlic, Capers, and Anchovies

This is made in a jiffy and is a flavorful way to stuff hard-boiled eggs. Boiled garlic cloves are mild and have an interesting texture.


  • 6 eggs
  • 10 garlic cloves, peeled
  • 3 anchovies, filleted
  • 3 teaspoons capers
  • 3 tablespoons olive oil
  • dash of red wine vinegar
  • salt
  • freshly ground black pepper
  • 1 tablespoon minced parsley or basil
  • 2 teaspoons cayenne pepper
  • sprigs of parsley or watercress


Place the eggs and garlic cloves in a pan of cold water, bring to a boil and cook for 10 minutes over medium heat. Peel the eggs and cut lengthwise. Let the garlic cloves cool, then place them in a mortar. Add the fillets, capers, and yolks of the hard-boiled eggs. Pound with the pestle and reduce the mixture to a paste. Slowly beat in the olive oil as you would for a mayonnaise. Add vinegar, salt, pepper, and parsley or basil.

Fill the egg-white halves with the mixture and sprinkle with cayenne pepper (more for color than for the taste). Garnish with parsley or watercress. Chill and serve.