Anchovied Eggs
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Total: 30 minutes
Author : Annemarie Conte
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
Step 2
Mash the yolks with salt, olive oil, mustard, cayenne and anchovy fillets. Taste and adjust seasoning. Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites.)
Step 3
Garnish with a piece of anchovy fillet and a couple of capers and serve, or cover and chill, well wrapped, for up to a day before serving.