8 eggs, hard-boiled 4 tomatoes, peeled, de-seeded and diced
25 g/1 oz green and black olives, stoned and chopped
4 canned anchovy fillets in oil , drained and finely chopped 4-6 tablespoons Mayonnaise
salt lettuce leaves, to serve


1.Shell the eggs, halve lengthways and scoop out the yolks into a bowl. Mash with a fork and add 1 tablespoon of the tomatoes, and the olives, anchovy fillets and enough mayonnaise to combine.
2.Fill the egg whites with the mixture, doming it up well. Make a bed of lettuce leaves on a serving dish, place the stuffed eggs on top and surround with the remaining tomatoes.

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