Deviled Eggs With Anchovies Recipes

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DEVILED EGGS WITH ANCHOVIES



DEVILED EGGS WITH ANCHOVIES image

Categories     Egg     Appetizer

Yield 12

Number Of Ingredients 8

6 eggs
6 minced anchovy fillets
1/4 c mayo
2 T Dijon/Creole mustard
juice of half lemon
1 t horseradish
pinch cayenne
salt and pepper

Steps:

  • Garnish each with half an anchovy fillet.

AVOCADO, ANCHOVY, CAVIAR DEVILED EGGS



Avocado, Anchovy, Caviar Deviled Eggs image

An unexpected trio of flavors combines perfectly to create a wonderfully silky and irresistible deviled egg; avocado brings texture while anchovy adds a deep base note and salt. A garnish of trout roe echoes the subtle fishy flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 7

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1/2 mashed avocado
3/4 teaspoon anchovy paste
Trout roe

Steps:

  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir avocado and anchovy paste into yolk mixture. Press through sieve again.
  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with trout roe. Serve immediately, or chill up to 2 hours.

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3.9/5 (24)
Servings 6
  • 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.
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