Anchovied Eggs
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4hard-boiled eggs
- Salt to taste
- 1tablespoon olive oil
- 1teaspoon Dijon mustard, or to taste
- ¼teaspoon cayenne, or to taste
- 2or more anchovy fillets, plus extra for garnish
- Capers, for garnish
Nutritional analysis per serving (4 servings)
97 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 137 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- 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.
Private Notes