Piedmont Eggs

  • serves 6


42 Ratings
Directions for: Piedmont Eggs


6 hardboiled eggs

1 cup finely chopped parsley

1 heads garlic, peeled and minced

4 Tbsp tomato paste

6 anchovies

2 cup extra virgin olive oil


1. Put the hardboiled eggs in a bowl. Beat together the remaining ingredients and pour over. Cover and refrigerate overnight. Put an egg on each plate, spoon over some oil, eat with crusty bread.

See more: French, Side, Eggs/Dairy, Quick and Easy, Appetizer, Snack


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