Name: Oeufs à l’Ail (Eggs with Garlic)
Yield: Serves 2–4, or serve as part of a larger hors d’oeuvre.
Cuisine: France
Ingredients: 4 hard-boiled eggs, halved; salt, milled pepper; 2–3 teaspoons white wine vinegar; 2–3 tablespoons olive oil; 1 teaspoon capers, chopped; 5 anchovy fillets, rinsed and chopped; about 10 cloves of garlic; sprigs of chervil or flat parsley

Preparation info

Serves
2–4
, or serve as part of a larger hors d’oeuvre.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

Hard-boiled eggs stuffed with a piquant garlic paste.

Ingredients

about 10 cloves of garlic
5 anchovy fillets, rinsed and chopped
1

Europe
France
Starter
Pescatarian
Gluten-free
Mediterranean

Method

Peel the cloves of garlic, and cook in a little water for 10–15 minutes until tender.

Drain and pound the garlic with the anchovies, capers, oil and vinegar until fairly smooth. Season with salt and pepper and add the yolks from the eggs. Pound together or whizz in a blender or processor unti

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