Oeufs à l’Ail

Eggs with Garlic

Preparation info

  • Difficulty


  • Serves


    , or serve as part of a larger hors d’oeuvre.

Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Hard-boiled eggs stuffed with a piquant garlic paste.


  • about 10 cloves of garlic
  • 5 anchovy fillets, rinsed and chopped
  • 1 teaspoon capers, chopped
  • 2–3 tablespoons olive oil
  • 2–3 teaspoons white wine vinegar
  • salt, milled pepper
  • 4 hard-boiled eggs, halved
  • sprigs of chervil or flat parsley


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 until smooth.

Spoon the mixture into the whites of eggs and place a sprig of chervil or parsley on each.