Deviled Eggs with Anchovy

A German-influenced spin on deviled eggs, also known as gefüllte eier

Many German recipes for deviled eggs exactly mirror the classic we know and love, but others include anchovies, cheese, and capers. Try this anchovy version at home.

This recipe is courtesy of Bon Appetit.

6
Servings
37
Calories Per Serving
Deliver Ingredients

Ingredients

  • Hard-boiled eggs, cold
  • Anchovy fillets, minced
  • anchovy fillets, whole
  • 1/4  Cup  mayonnaise
  • 2  Tablespoons  Creole or Dijon mustard
  • 1/2  Lemon, juiced
  • 1  Teaspoon  horseradish
  • 1  Pinch of  cayenne pepper
  • 12  Parsley leaves
  • Salt and pepper

Directions

Peel and halve (lengthwise) 6 cold hard-boiled eggs.

Transfer yolks to a small bowl (reserve egg white halves).

Add minced anchovy fillets, mayonnaise, mustard, lemon juice, horseradish, and cayenne pepper. Mix well and season to taste with salt and pepper.

Pipe yolk mixture into egg whites.

Garnish each egg half with 1/2 anchovy fillet and 1 parsley leaf.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
4g
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
7mg
1%
Choline, total
1mg
0%
Folate, total
4µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
9mg
1%
Selenium, Se
1µg
2%
Sodium, Na
65mg
4%
Water
7g
0%

Deviled Eggs Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Deviled Eggs Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.