Italian Appetizer (Antipasti) Recipes - Olive Stuffed Eggs (Uova con Ripieno di Olive) Recipe

Ingredients

• 4 hard-boiled (hard-cooked) eggs, halved

• 25 g/1 oz/2 tbsp unsalted (sweet) butter, softened

• 30 ml/2 tbsp mayonnaise

• 15 ml/1 tbsp Ricotta or cream cheese

• 5 ml/1 tsp chopped fresh basil

• 10 black olives, stoned (pitted) and chopped

• Salt and freshly ground black pepper

• 8 small pickled gherkins (cornichons)

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Method:

1. Remove the yolks from each egg half and place the yolks in a mixing bowl.

2. Beat in the butter, mayonnaise, Ricotta, basil, black olives, salt and pepper until the mixture forms a smooth paste.

3. Spoon equal amounts of the paste into each egg white and top with a pickled gherkin.

4. Place the eggs on a plate and chill for 30 minutes.