olive-and-anchovy-stuffed-eggs-10207.json

{
    "directions": [
        "Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.",
        "Just before serving, garnish eggs."
    ],
    "ingredients": [
        "6 hard-cooked large eggs",
        "3 tablespoons sour cream",
        "6 Kalamata or other brine-cured black olives, pitted and minced",
        "1/2 teaspoon anchovy paste",
        "1/2 teaspoon white-wine vinegar",
        "2 to 3 tablespoons minced fresh flat-leafed parsley leaves",
        "Garnish: Black olive slivers and chopped parsley leaves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Egg",
        "Fish",
        "Olive",
        "No-Cook",
        "Quick & Easy",
        "Chill",
        "Sour Cream",
        "Gourmet"
    ],
    "title": "Olive and Anchovy Stuffed Eggs",
    "url": "http://www.epicurious.com/recipes/food/views/olive-and-anchovy-stuffed-eggs-10207"
}