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. —Jill Eats
Ingredients
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12
hard boiled eggs
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3/4 cup
mayonnaise
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1 tablespoon
white wine vinegar
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1.5 tablespoons
anchovy paste
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1 tablespoon
aleppo pepper, or smoked paprika, plus additional for garnish
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1/3 cup
pitted kalamata olives, finely chopped
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1 tablespoon
lemon zest
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1 teaspoon
salt
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1 teaspoon
freshly ground black pepper
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12
anchovies (one 2 oz. tin) packed in olive oil, halved for garnish
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Parsley leaves, for garnish
Directions
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Carefully slice the hard boiled eggs in half, and place the yolks in a mixing bowl for the filling. Set the whites aside.
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Mash up the egg yolks with a fork until finely crumbled.
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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.
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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.
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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.
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