10 eggs/20 egg-halves
150 g/ 5,3 oz black olives without stones
2-3 tsp anchovy paste or 2 anchovy fillets
2 sun-dried tomatoes (soak for 10 minutes in tepid water if they are not soft enough)
1-2 tblsp chopped fresh herbs, I often mix different ones like rosemary, thyme, sage, basil
extra-virgin olive oil
Boil the eggs until they are hard-boiled, the peel and divide them in two.
Put olives, anchovy paste, sun-dried tomatoes, fresh herbs and 1-2 tblsp olive oil in a food processor and blend until you have a smooth cream. If it is too firm, add olive oil until you have the consistency that you like.
Mash the hard-boiled egg yolks with about a tsp of olive paste, form a small ball and put in the hole of each egg white. Ready to serve.