I’ve always thought that Deviled Eggs really don’t get the respect they deserve: so often associated with homespun church supper style gatherings. Anchovy Deviled Eggs is an Italian inspired variation, perfect with an early evening aperitivo like Lo Spritz. Oh it’s nothing like those sad looking mayonnaise ladened eggs many of us grew up loathing. Deviled Eggs with Anchovies are vibrant with a subtle scent of lemon which perfectly balances the briny capers and salty anchovy; surprising even the most ardent anchovy objectors.
If you are able to get your hands on some freshly laid eggs from chickens raised on organic feed living in a backyard penthouse designed for only the most discerning hens – immediately promise your first born for a few of these oval treasures. In the last few years chicken raising has become quite the suburban rage; honestly I considered it myself (a topic for another post). Fortunately the mother of what can only be considered the world’s best neighbors thoughtfully shares a dozen with us when visiting every few weeks.
So, Paula whats so special about the eggs that come from chickens that lead a charmed life? The difference in flavor is absolutely astonishing. That deep golden yolk almost orange in color, has the richest flavor imagineable elevating the level of any egg dish. This is especially true for Deviled Eggs with Anchovy; when you start with the best ingredient, its pretty difficult to go wrong.
Having a few friends over for a relaxing aperitivo and light conversation…prepare Deviled Eggs with Anchovy and I promise that you will not be disappointed. Do you have a favorite spuntino or snack to accompany a pre-dinner drink? I’d love to hear about your cocktail ritual, regardless of how simple or elaborate it may be.
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- 6 farm fresh, large size eggs
- 1 Tbs. white wine vinegar
- 1 anchovy fillet, either packed in salt or olive oil - rinsed of salt & patted dry for salt cured anchovy fillet, patted dry of olive oil for oil cured anchovy fillet
- Finely grated zest of half a large lemon
- 1 tsp. capers, rinsed and patted dry on paper toweling
- 1 tsp. of finely chopped Italian parsley leaves
- ½ tsp. of minced chives
- 1 small clove of garlic
- 2 Tbs. of mayonnaise
- Freshly ground black pepper
- Optional squeeze of fresh lemon juice
- Fresh parsley, chives and capers for garnish
- Prepare the eggs by placing them in a colander under cool running water to rinse (freshly laid eggs are often dirty). Drain and place in a saucepan that will accommodate the eggs in a single layer along with the white wine vinegar. Cover with 1 inch of cool water, place the saucepan on a burner over medium heat and slowly bring to a boil. Wait for the water to come to a boil, but during this time give the eggs a few gentle stirs to insure that the cooked egg will have the yolk centered. Once the water comes to a boil, turn off the heat, cover and allow to rest for 10 to 12 minutes.
- Drain the eggs under cold running water to stop the cooking process. Begin to peel the eggs, one at a time under cold running water. Place the peeled eggs on a paper towel lined plate.
- Allow the peeled eggs to cool. Once completely cool, slice each egg in half across the mid-section. Slice a tiny piece from the bottom of each half to stabilize the base for serving.
- Gently scoop out the yolk of the egg using an espresso spoon - place the yolks into a medium sized mixing bowl. Mash the yolks with the tunes of a table fork.
- Place the anchovy fillet, garlic and some salt on a cutting board; using a chef's knife chop into a smooth paste.
- Chop the capers coarsly, resulting in three or so pieces per caper.
- Add the anchovy/garlic paste, lemon zest, chopped capers, chopped parsley, chopped chives and mayonnaise to the egg yolks and gently stir using a spatula. taste for seasoning; add salt, freshly ground black pepper and a squeeze of fresh lemon juice if you like.
- Gently spoon the seasoning filling into the egg white cups and arrange on a serving platter. Garnish the top of each mound with a caper. Decorate the platter with fresh herb sprigs. Prepare your guests a Spritz and enjoy.
Ciao Chow Linda says
Well, I’ve never had deviled eggs made this way and I need to remedy that right away. I love anchovies and I love deviled eggs so I know this would become a favorite.
They are the perfect little bite with a chilled glass of prosecco for summer.
Fantastic combination! Can’t wait to try this at my next get-together. I will usually serve bruschetta… always trying to keep things simple 🙂 Thanks for sharing Paula ♥
Easy, inexpensive and so tasty – a nice change for aperitivo time. Thanks for visiting Maria.
I often rely on bruschetta as well, this makes for a nice change and honestly so simple. I love the way the finished dish looks on a platter. Thank you for your comment Maria.