Monday, January 30, 2012

112/656 - Stuffed eggs

Beautiful sunny weather means an abundance of eggs from our lovely chickens and so I thought I would make this oh-so-seventies dish as an appetiser for the family tonight.

I used sour cream rather than mayonnaise and chose dill, oregano and parsley as my herbs of choice. Blended with beautiful white anchovies and hard boiled yolks the result was sensational. Jules is absolutely not a fan of anchovies and even he was excited by the taste.

I realise the mixture was supposed to be neatly piped rather than shoved in with a teaspoon but there is only so much mess I can justify in the making of a family snack I know will disappear in seconds.

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