Italian Style Stuffed Eggs
A recipe by Marie Simmons

• 4 large eggs, hard cooked, peeled and halved lengthwise
• 1/4 cup extra virgin olive oil
• 2 tablespoons minced flat leaf Italian parsley
• 1/4 teaspoon minced or grated garlic
• 1/4 teaspoon Kosher salt, or to taste
• Freshly ground black pepper
• Paprika, optional garnish

1. Carefully remove the yolks from the whites. Place whites cut side up on a plate. Press the yolks with the back of a spoon through a sieve set over a bowl, or mash with a fork. Combine yolks, half of the olive oil. 1 tablespoon parsley, garlic, salt and a generous grinding of black pepper. Mash the ingredients together with a fork until blended. Using a wooden spoon beat the ingredients together gradually adding the remaining 2 tablespoons olive oil until mixture is light and smooth. Taste; add more salt or pepper, if desired.

2. Using a teaspoon carefully stuff the whites with the yolk mixture distributing evenly and mounding tops.

3. Sprinkle the top of each filled egg with the remaining tablespoon of minced parsley. Add paprika, if desired. Serve either chilled or at room temperature.

Makes 8 halves.

Copyright © 2003 by Marie Simmons. All rights reserved

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