Stuffed pickled eggs

Capers, gherkins and parsley combine to make a tasty filling for pickled eggs in Ed Baines's simple recipe
By Ed Baines
Stuffed pickled eggs
  • Rating:
  • Serves: 8
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 8 pickled eggs
  • 2-4 tsp capers
  • 2 gherkins, finely sliced
  • 4 tbsp parsley, finely chopped
  • 3-4 tbsp mayonnaise
  • black pepper
  • 16 tinned or jarred fillets of anchovy fillets, drained

Method

1. Halve the eggs and carefully scoop out their yolks.

2. In a bowl, mash together the yolks, capers, gherkins, parsley and mayonnaise. Season with salt and freshly ground pepper.

3. Fill the empty yolk cavities of the pickled eggs with the yolk mixture. Garnish each egg half with an anchovy fillet. Serve.

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