Appetizer of eggs with anchovies
6 servings
105 minutes
Egg appetizer with anchovies is an exquisite combination of the tenderness of egg whites, the richness of homemade mayonnaise, and the piquancy of anchovies. This dish may remind one of classic French appetizers that emphasize depth of flavor and harmony of ingredients. The salty anchovies enhance the creamy texture of the yolks, creating an incredibly rich yet balanced taste. Serving in halved eggs makes the dish not only elegant but also convenient for tasting. It pairs well with an aperitif or can adorn a festive table. The cold presentation enhances the freshness of the components, while garnishing with parsley adds an extra aromatic note. This recipe is a great choice for connoisseurs of gastronomic delicacies and original flavor combinations.
1
Boil the eggs hard.
2
Prepare mayonnaise: place the yolks in a bowl with vinegar and a pinch of salt. Whisk lightly, then gradually add oil while whisking continuously. You should get a thick sauce. Put it in the fridge.
- Egg yolk: 2 pieces
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Sunflower oil: 500 ml
3
Clean the eggs, cut them in half, and extract the yolks without damaging the whites. Mix 250 grams of mayonnaise with five yolks and anchovy fillet.
- Chicken egg: 9 pieces
- Anchovies: 40 g
4
Cut a thin slice from each half of the egg white so it can stand on a plate. Arrange them all on a serving dish. Use a teaspoon to fill the halves with the yolk mixture. Drizzle with the remaining mayonnaise and crumble the leftover yolks on top, optionally passing them through a sieve. Garnish with parsley sprigs and refrigerate for 1-2 hours before serving.
- Chicken egg: 9 pieces
- Parsley: 6 stems