Ingredients
- 12 hard-boiled eggs
- baked ham
- sweet pecorino
- anchovy fillets in oil
- mayonnaise
- a jar of tartar sauce
- salt
To prepare the stuffed eggs, shell the hard-boiled eggs, check them at the base by cutting off a cap, then empty the egg yolks, taking care not to break them (keep the cups). Weigh 6 firm egg yolks, then strain and mix them with a mixture of cooked ham and sweet pecorino: the weight of this mixture should be the same as that of the yolks passed. Mix well all adding a pinch of salt, 2 finely chopped anchovy fillets, a spoonful of mayonnaise, then collect the mixture in a pocket to fill, fill the empty eggs and complete each with its own cap. Serve them covered with tartar sauce.
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