Egg and Anchovy Barrels

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 hard-boiled eggs
  • 8 anchovy fillets
  • 2 tablespoons mayonnaise</


Shell eggs and cut tops and bottoms off with a sharp knife dipped in cold water. Carefully remove yolks from broad end of eggs, being careful not to split whites. Mash yolks to a smooth paste with 4 anchovy fillets, mayonnaise and paprika. Season with salt and freshly ground black pepper, and stuff eggs with this mixture. If mixture is too stiff, add more mayonnaise.

To serve: place egg