Ingredients

Makes 12 stuffed eggs

　　6 hard-cooked large eggs

　　3 tablespoons sour cream

　　6 Kalamata or other brine-cured black olives, pitted and minced

　　1/2 teaspoon anchovy paste

　　1/2 teaspoon white-wine vinegar

　　2 to 3 tablespoons minced fresh flat-leafed parsley leaves

　　Garnish: Black olive slivers and chopped parsley leaves

　　

Step 1

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

　　

Step 2

Just before serving, garnish eggs.