Hard-Boiled Eggs Stuffed with Tomato, Onion, and Olive Oil by Diane Kochilas

Hard-Boiled Eggs Stuffed
with Tomato, Onion, and Olive Oil
by Diane Kochilas
from Meze: Small Plates to Savor and Share
from the Mediterranean Table
(William Morrow, 2003)
Makes 6 to 12 servings

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The filling for this easy dish comes from a Greek island dip that calls for nothing but good tomato paste, olive oil, and onions. These little bites are ideal for mid-afternoon snacking, a light lunch, or even a late-night supper with friends.


convert		Ingredients
6 large		eggs, hard boiled
1/2 cup		good-quality, preferably organic, tomato paste
1/3 cup		extra-virgin olive oil
1 small		red onion, finely chopped
		Salt and pepper

Method

1. Peel and halve the eggs being careful not to break the whites. Scoop out the yolks and mash with a fork.

2. In a small bowl, mix together the tomato paste, the mashed egg yolks, the olive oil, and the onion.

3. Season with salt and pepper, and spoon or pipe the mixture back into the hollowed-out whites.

4. Serve.

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