Italian Anchovy Deviled Eggs

Ingredients

• 6 hard-boiled eggs 6 hard-boiled eggs
• 3 tablespoons mayonnaise 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 4-6 anchovy fillets, finely chopped 4-6 anchovy fillets, finely chopped
• Fresh parsley or chives, for garnish Fresh parsley or chives, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 8g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
2. 2.
   In a bowl, mash the egg yolks with a fork until smooth.
3. 3.
   Add the mayonnaise, Dijon mustard, and finely chopped anchovies to the bowl with the egg yolks. Mix well until all the ingredients are fully combined.
4. 4.
   Season the mixture with salt and pepper to taste.
5. 5.
   Spoon or pipe the yolk mixture back into the egg white halves.
6. 6.
   Garnish each deviled egg with a sprinkle of fresh parsley or chives.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Anchovy fillets — If you prefer a milder anchovy flavor, you can rinse the fillets under cold water before chopping them. This will help reduce the saltiness while still adding a hint of umami to the deviled eggs.

Tips & Tricks

• For a creamier filling, you can add a splash of lemon juice or a teaspoon of white wine vinegar to the yolk mixture.
• Experiment with different garnishes such as capers, olives, or a sprinkle of paprika for added flavor and visual appeal.
• If you don't have Dijon mustard, you can substitute it with yellow mustard or even a pinch of dried mustard powder.

Serving advice

Italian Anchovy Deviled Eggs make a fantastic appetizer for any occasion. Serve them on a platter garnished with fresh herbs for an elegant presentation. They pair well with a glass of crisp white wine or a refreshing Aperol Spritz.

Presentation advice

Arrange the deviled eggs on a beautiful serving platter, garnishing each one with a small sprig of fresh parsley or chives. The vibrant green color will add a pop of freshness to the dish and make it visually appealing.