Oeufs à l’Aillade

Name: Oeufs à l’Aillade (Hard-Boiled Eggs Filled with Garlic, Capers, and Anchovies)
Yield: For 6 people
Cuisine: France
Ingredients: 6 eggs; 10 garlic cloves, peeled; freshly ground black pepper; salt; 1 tablespoon minced parsley or basil; 1 tablespoon minced parsley or basil; 3 teaspoons capers; 3 anchovies, filleted; dash of red wine vinegar; 3 tablespoons olive oil; sprigs of parsley or watercress; 2 teaspoons cayenne pepper; sprigs of parsley or watercress

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

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

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.

Ingredients

6 eggs
10 garlic cloves, peeled
3 anchovies, filleted
3

Europe
France
Starter
Pescatarian
Mediterranean
Gluten-free

Method

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, s