Today Sonia will be preparing the stuffed eggs, a fresh and tempting appetizer ideal for those short of time.
8 , boil
1 Bunch (100 gm), chopped finely
50 Gram, roast
Extra virgin olive oil
1. Boil the eggs in boiling water. In the meanwhile, chop the parsley and the anchovies also cut the peppers and the feta cheese into very small cubes.
2. Once the eggs are done, let them cool, and cut them in half, scoop out the yolks, and keep the egg white aside, mash the yolks.
3. In a bowl, mix the anchovies, parsley, egg yolks, peppers, feta cheese, pinch of white pepper and the oil. Then mix all the ingredients together.
4. Fill the hollowed out egg halves with this mixture, then arrange the eggs on a bed of fresh salad.