Ingredients
1 waldine van geffen vghc42a
12 eggs, hard-boil, peel, halve le
1/2 cup mayonnaise
2 tbsp anchovies, mince
1 tsp dijon mustard
1 tsp lemon juice
2 tbsp parsley, mince
1 salt and pepper
1 capers
Directions
Remove yolks from eggs and mash in bowl. Stir in mayonnaise,
anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and
pepper to taste. Place filling in pastry bag. Pipe filling into egg
whites. Garnish with capers and remaining parsley. Cover and chill
until serving time.
120 cal, 9 gr fat, 68% fat.
Servings: 12 servings
Anchovy Deviled Eggs Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is possible to follow the history of written recipes back into history, in truth as far into history as pharonic Egypt, and possibly even further. Having said that, these, old records were just basic pictorial instructions for preparing meals.
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We hope you enjoy this Anchovy Deviled Eggs recipe.
