Eggs Stuffed with Capers, Olives, Anchovy, and Radish Recipe

Eggs Stuffed with Capers, Olives, Anchovy, and Radish Recipe

  • 6 hard-boiled large eggs, halved
  • 2 tablespoons chopped green olives
  • 2 tablespoons chopped drained bottled capers
  • 2 tablespoons finely chopped radish
  • 1 flat anchovy fillet, minced and mashed to a paste
  • 1 tablespoon mayonnaise
  • 1 heaping tablespoon plain yogurt
  • 1 tablespoon minced fresh parsley leaves
  1. In a bowl mash the yolks and combine them well with the olives, the capers, the radish, and the anchovy. Stir in the mayonnaise and the yogurt until the mixture is combined well and season the mixture with salt and pepper. Divide the mixture among the whites and sprinkle the stuffed eggs with the parsley.
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