Craig Claiborne

Stuffed Eggs Au Gratin

Preparation info

  • 4 to 6

    servings
    Appears in
    New York Times Menu Cookbook
    New York Times Menu Cookbook

    By Craig Claiborne

    Published 1966

    • About

    Ingredients

    • 6 hard-cooked eggs
    • 1 tablespoon anchovy paste
    • ½ teaspoon

    Method

    1. Cut the eggs lengthwise into halves and remove the yolks. Reserve the whites. Mash the yolks with the anchovy paste, onion juice and two tablespoons of the butter. Blend well, beating with a wire whisk. Season with a little salt and pepper to taste. Use the mixture to stuf