Hard-Boiled Eggs with Green Sauce

These hard-boiled eggs are filled with a creamy mash of yolks, olive oil, capers, parsley, anchovies, garlic, and mustard. Diced sweet red pepper goes on top right before serving.

Hard-Boiled Eggs with Green Sauce

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Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• 6 extra-large eggs
• 2 tbsp 30 ml extra virgin olive oil
• 1/2 tbsp 1 1/2 tsp (7.5 ml) chopped capers, soaked and rinsed if packed in salt, drained if in vinegar
• 1 tbsp 15 ml chopped parsley
• 3 flat anchovy fillets preferably the ones prepared at home, chopped very fine
• 1/4 tsp 1 ml chopped garlic
• 1/4 tsp 1 ml English or Dijon-style mustard
• Salt
• A sweet red bell pepper diced not too fine

Equipment

• Food processor

Method

 

1. Put the eggs in cold water, bring to a boil, and cook at a slow boil for 10 minutes. Remove and let cool.
2. Peel the eggs, cut them in half lengthwise, and carefully scoop out the yolks, keeping the whites intact.
3. Mash the yolks with the olive oil, capers, parsley, anchovies, garlic, mustard, and a tiny pinch of salt until creamy and uniform.
4. Divide the mixture into 12 portions and spoon into the egg whites. Top with diced sweet red pepper.

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