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Eggs Stuffed with Walnut Filling

Summary

Yield
Servings
SourceThe Silver Spoon Cookbook
Prep time30 minutes
RegionItaly

Description

Eggs Stuffed with a Walnut Filling

Many years ago, "Stuffed Eggs" roamed the buffet tables and canape trays of European and American high society. Today in the USA, "Devilled Eggs" are pretty much the sole survivor of this once-plentiful class of hors d'oeuvre. You can still find egg plates like the one in the photo at antiques shops.

The Escoffier Cookbook has many recipes, and The Silver Spoon Cookbook has some good recipes using Italian flavor profiles. This recipe uses anchovy and lemon juice with chopped walnuts.

Ingredients

6eaEggs (hard-boiled and cooled)
12ozWalnut Halves
1ozAnchovy (Rinsed 15 minutes in fresh water)
1⁄2eaLemon (juice of)
1easprigs flat leaf parsley

Instructions

  1. Cut the boiled eggs lengthwise.
  2. Rinse the anchovy in several changes of warm water, then mince it.
  3. Reserve 12 nice walnut halves and grind the rest.
  4. Combine the yolks with the ground walnuts chopped anchovy, and lemon juice.
  5. Use that mixture to fill the empty egg halves, then garnish with the reserved walnut halves and parsley. Chill and serve cold.

Notes

I usually boil 7 eggs, because sometimes the whites do not come out prfectly.
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  • By John at 07/01/2020 - 13:41
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