Ingredients

The following ingredients have 24 Servings
  • 12 large boiled eggs
  • 1 1/2 teaspoons anchovy paste (or 3 anchovy filets, finely chopped)
  • 1 clove garlic, finely chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup extra virgin olive oil
  • Salt and pepper
  • paprika, for sprinkling
  • Parmesan cheese curls, for garnish

Instruction

  • Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
  • Add the anchovy past and garlic to the egg yolks. Use the back of a fork to mash it all together.
  • Stir the lemon juice, mayonnaise and Worcestershire sauce into the egg yolks. Gradually stir in the olive oil. Season to taste with salt and pepper.
  • Spoon or pipe the filling into the egg white halves. Sprinkle with paprika, then top with a Parmesan cheese curl.