Deviled Eggs with Anchovy - Uova Ripiene con Acciughe
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 12 Deviled Egg halves
  • 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
  • Salt
  • Freshly ground black pepper
  • Optional squeeze of fresh lemon juice
  • Fresh parsley, chives and capers for garnish
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the anchovy fillet, garlic and some salt on a cutting board; using a chef's knife chop into a smooth paste.
  6. Chop the capers coarsly, resulting in three or so pieces per caper.
  7. 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.
  8. 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.
Recipe by LaBellaSorella at