4 eggs, hard-boiled 10 shelled walnuts
1 tablespoon anchovy paste 40 g/1 1⁄2 oz butter, softened juice of 1⁄2 lemon, strained
salt and pepper 1 tablespoon chopped fresh flat-leaf parsley, to garnish


1.Shell the eggs, halve lengthways, scoop out the yolks into a bowl and mash with a fork. Finely chop two of the walnuts.
2.Add the chopped walnuts, anchovy paste, butter and lemon juice to the egg yolks and mix well. Season with salt and pepper to taste.
3.Fill the egg whites with the mixture and put a shelled walnut in the centre of each. Arrange on a serving dish and garnish with the parsley.

Leave a Reply

Your email address will not be published.