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  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons minced red onion
  • 1/2 teaspoon anchovy paste
  • 1/8 teaspoon freshly ground black pepper
  • Chopped fresh parsley, optional


  1. Place eggs in saucepan and cover with cold water. Bring just to a boil, reduce heat and simmer 13 minutes. Peel eggs.
  2. Slice eggs lengthwise in half and remove yolks. In a large bowl, combine yolks, mayonnaise, onion, anchovy paste and pepper. Mash with a fork to combine. With a small spatula, fill egg whites with yolk mixture, mounding the tops. Garnish with parsley.

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The recipe was originally published as Stuffed Eggs with Red Onion and Anchovy on

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