I love a devilled egg. Yes, I do. So imagine my delight when I find new recipes for said oeufs of this oeuvre (ouch!).
This recipe comes from Gulf District Women’s Club of Tehran Cookbook of 1960 (I think the provenance is fantastic — as is the flavour!)
Rock it retro-stylee at your next drinks do!
Canapé Eggs by Margaret Stuart
A lot of hard boiled eggs, say 12
450g (net weight) stoned black olives
110g tuna
55–110g capers, according to taste
dry mustard
olive oil
110g fillets of anchovy
salt, pepper, mixed spice and brandy
1. Mash the olives into a pulp with fork. Chop the anchovies, tuna, and capers finely and add to olives; add 1 teaspoon dry mustard and mix thoroughly. Sieve and add 2 tablespoons of olive oil, spice, pepper, and a wineglass of brandy. Cut eggs in two, removing the yolks. Mash yolks well, removing all lumps and add to first mixture. Stuff the whites with the yolk mixture. A pastry tube may be used effectively.
2. The texture is important; if too sloppy, although the flavour has not changed, the mixture is unappetizing in appearance. May be kept in a jar in the refrigerator for 2–3 weeks.
3. This recipe came from the Legation Quarter of Peking from a Chinese butler who had in turn learned it from his brother, who had been a chef to a Russian officers’ mess during the siege of Port Arthur in the Russo-Japanese War.
