Egg and Anchovy Barrels from The Robert Carrier Cookbook by Robert Carrier
Shell eggs and cut tops and bottoms off with a sharp knife dipped in cold water. Carefully remove yolks from broad end of eggs, being careful not to split whites. Mash yolks to a smooth paste with ...
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Ingredients
- capers
- 2 tablespoons mayonnaise
- 4 hard-boiled eggs
- 8 anchovy fillets
- salt and freshly ground black pepper
- watercress
- ¼ teaspoon paprika
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