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Author Notes: Taking a classic deviled egg, and adding the salty, umami depth of both fresh anchovies and anchovy paste makes for a complex bite. Further enhancing the brine with chopped kalamata olives and brightness from the lemon zest brings a cool Mediterranean twist to these eggs. —Jillian Bernardini
Makes 2 dozen pieces
- 12 hard boiled eggs
- 3/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1.5 tablespoons anchovy paste
- 1 tablespoon aleppo pepper, or smoked paprika, plus additional for garnish
- 1/3 cup pitted kalamata olives, finely chopped
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 12 anchovies (one 2 oz. tin) packed in olive oil, halved for garnish
- Parsley leaves, for garnish
- Carefully slice the hard boiled eggs in half, and place the yolks in a mixing bowl for the filling. Set the whites aside.
- Mash up the egg yolks with a fork until finely crumbled.
- In the same bowl, add the mayonnaise, white wine vinegar, anchovy paste, aleppo pepper, kalamata olives, and lemon zest. Combine all ingredients with a fork until well combined.
- Add salt and pepper, taste for seasoning, and add more aleppo if you like more spice. Use the fork to vigorously combine the mixture until smooth.
- Using a piping bag or simply a teaspoon, fill the egg white halves with the yolk mixture. Garnish each egg with a parsley leaf and half an anchovy. Sprinkle on a little more aleppo pepper and serve.
- This recipe was entered in the contest for Your Best Recipe with Anchovies