Serves 6
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.
