By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
153 cal · 15 min
Deviled Eggs with Anchovy
Recipe GLPR34d603827e4971
These elegant deviled eggs feature a sophisticated blend of minced anchovy, creole mustard, fresh lemon, and horseradish folded into a creamy yolk mixture. Each egg white half is filled with the savory filling and crowned with a whole anchovy fillet and fresh parsley leaf for a striking, umami-rich appetizer.
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Ingredients
6 hard-boiled eggs, chilled
6 anchovy fillets, minced
6 whole anchovy fillets
1/4 cup mayonnaise
2 tablespoons Creole or Dijon mustard
1/2 lemon, juiced
1 teaspoon prepared horseradish
1 pinch cayenne pepper
Salt and black pepper to taste
12 fresh parsley leaves
Directions
Carefully peel the chilled hard-boiled eggs and cut them in half lengthwise. Gently remove the yolks and place them in a small bowl, setting aside the hollow egg-white halves on a clean plate.
Add the minced anchovy fillets, mayonnaise, mustard, lemon juice, prepared horseradish, and cayenne pepper to the bowl with the yolks. Using a fork, mash and blend all ingredients until smooth and well combined. Taste the mixture and adjust seasoning with salt and black pepper as needed.
Transfer the yolk mixture to a piping bag fitted with a star or round tip. Pipe the filling generously into each egg-white half. Top each filled egg half with one whole anchovy fillet and garnish with a fresh parsley leaf. Arrange on a serving platter and serve chilled.
Comments
Deviled eggs are a reliable Charlotte crowd-pleaser, and the 15-minute clock is honest for this no-cook recipe once eggs are boiled. All ingredients are easy finds at any local grocery chain—anchovies sit in the canned fish aisle at Harris Teeter, Food Lion, Kroger, and Walmart—though horseradish may require a quick pass through the condiment section rather than the produce cooler at smaller stores. The cost per serving lands around $0.80-$1.00, with eggs and mayo driving the price; the two anchovies add savory depth without breaking the budget. The real caveat is reheating: deviled eggs are finest eaten same-night and get waxy in the fridge, so this works for a party prep or dinner appetizer but not for next-day office lunch leftovers.
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