"So there are Oliphaunts. But no one at home will ever believe me."
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Hard-Boiled Eggs with Green Sauce

Reproduced from Marcella Hazan’s Essentials of Classic Italian Cooking, pages 52-53.

Hard boiled eggs with salsa verde - won't look right in Internet Explorer

Basically, you are making deviled eggs, with the yolks combined with Italian salsa verde, a piquant green sauce with anchovies, capers and parsley.

Prepare six hard boiled eggs, cool and peel. Slice in half lengthwise and remove the yolks. Hard boiling eggs is a poorly understood science that deserves its own post, some day.

With a fork mash the following together in a bowl.

  • The six yolks
  • 2T extra virgin olive oil
  • ½T chopped capers (drained if in vinegar, rinsed if in salt)
  • 1T chopped parsley
  • 3 anchovy fillets, rinsed, the chopped (just enough to aid mashing them)
  • ¼t chopped garlic
  • ¼t English or dijon style mustard
  • Salt, to taste

Garnish with diced sweet red pepper.

I can understand, and probably even forgive, the temptation to abbreviate “extra virgin olive oil” as “EVOO” on Twitter, but seeing it written gives me a rash. And if you actually pronounce the abbreviation (Eeevu? WALL•E!) then I may stab you.