Serves: 8
Total Calories: 90
1 Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water.
2 Line a plate with lettuce leaves. Peel the eggs and cut them in half lengthwise. Scoop out the yolks and place them in a bowl. Arrange the egg white halves on the bed of lettuce.
3 In a medium bowl, mash the egg yolks with the anchovies, capers, parsley, mayonnaise, and olive oil until blended. Add salt and pepper to taste.
4 Spoon the yolk mixture into the whites. Garnish with parsley leaves. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Stuffed Eggs recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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