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
2 dozen pieces
hard boiled eggs
white wine vinegar
aleppo pepper, or smoked paprika, plus additional for garnish
pitted kalamata olives, finely chopped
freshly ground black pepper
anchovies (one 2 oz. tin) packed in olive oil, halved for garnish
Parsley leaves, for garnish
In This Recipe
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.