I’ve always thought that Deviled Eggs really don’t get the respect they deserve: so often associated with homespun church supper style gatherings. Deviled Eggs with Anchovy 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.
Rochelle Winston Davies says
I make a very similar version, but since my husband thinks he detests andhovies, I substitute the anchovies by usung anchovy paste. It isn’t quite the same but I think it is a close 2nd. It seems to work with hubby, since he says he loves my deviled eggs…..
Your addition of anchovy paste sounds very close to mine as I basically turn the anchovy fillet into a paste. Using anchovy paste is a brilliant time saver, not to mention that it can be on hand at all times. Thanks for sharing Rochelle, if the hubby only knew!
Ciao Chow Linda says
I love this version of deviled eggs but using anchovies and capers. I’ll take any occasion to use anchovies in my food. It adds a great flavor. I love the chive blossom decoration too.
If you enjoy anchovies, this is the deviled egg recipe for you! Perfect for the 4th of July. Thank you Linda…
Frank @Memorie di Angelina says
I’m an anchovy maven so this is right up my alley! I love hard boiled eggs with salsa verde—very similar taste profile, different format. Love these because you can eat them with your hands!
I actually served these yesterday and once again they were a tremendous success. You are so right, hard boiled eggs with salsa verde do have a similar taste profile. This version of “deviled eggs” is absolutely perfect for those of us who love that anchovy flavor. Once you try the recipe, I would love you reaction.