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Cold Stuffed Eggs

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BY Tucker Shaw

PUBLISHED September 15, 2025

The basics aren't so different from what we'd call "Deviled Eggs" today, but Elisie de Wolfe's recommendation—to serve them in bite-sized quarters rather than unwieldy halves—makes so much sense for a passed-appetizer that I'm appalled that I've never considered it (or even seen it) before. – Tucker Shaw

 

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Cold Stuffed Eggs

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Ingredients

  • Eggs
  • Anchovy paste
  • Butter
  • Salt and pepper
  • Cayenne powder (optional)
  • Young lettuce leaves or watercress, for serving

Instructions

  1. Hard-cook the number of eggs required. Remove the shelves and cut into quarters. Take out the yolks (leave the white quarters intact. To every six eggs, mix into the yolks a half teaspoonful of anchovy paste and a teaspoonful of butter. Work until completely smooth. Season with salt, pepper, and a dash of cayenne pepper. Fill the white quarters of the eggs with this paste and reshape to original form. Serve on a bed of crisp young lettuce leaves or watercress.

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