Egg stuffed salad
Description
The recipe won't take much time. Boil the eggs for this salad in advance a few days ahead (from 2 to 4 days), and you'll be able to easily peel them without any visible damage. Keep the boiled eggs in the refrigerator. Serve at the table.
Instructions
- 1
Step 1
1. Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. As soon as the water begins to boil, reduce the heat to medium and cook the eggs for exactly 10 minutes. Drain the water and pour cold water over the eggs. Arrange 12 small lettuce leaves on a serving plate. Peel the eggs carefully.
- 2
Step 2
2. Cut in half lengthwise. Remove the yolks and place them in a small bowl. Arrange the whites on lettuce leaves.
- 3
Step 3
3. Mix the egg yolks with mayonnaise, mustard, Worcestershire sauce (if using), lemon juice, and 1 tablespoon of chopped parsley. Generously season with salt and ground black pepper. Set aside.
- 4
Step 4
4. In a small skillet, heat olive oil over medium heat. Add anchovies and minced garlic. Cook, stirring, until the anchovies begin to dissolve in the oil, about 1 minute. Add lemon zest and breadcrumbs, and toast until golden, about 2–3 minutes. Mix in grated Parmesan cheese and set the mixture aside. Fill the egg whites with the yolk filling. You can use a pastry bag with a star tip for this—it will make the dish look more attractive.
- 5
Step 5
5. Sprinkle the eggs with the breadcrumb mixture, garnish with the remaining chopped parsley, and serve.