Deviled Eggs with Anchovies
Serving Size / Yield
- 6 eggs, hard-boiled
- 6 anchovy fillets, minced
- 12 additional whole anchovy, heads removed
- 1/4 cup mayonnaise
- 2 tbsp dijon mustard
- 2 tsp lemon juice
- 1 tsp horseradish
- 1 pinch cayenne pepper
- Salt and pepper
- Parsley and caviar (optional) to garnish
Peel shell from each hard boiled eggs and slice in half. Scoop out yolks and transfer to small bowl. Add in minced anchovies, mayonnaise,
Transfer yolks to a small bowl (reserve egg-white halves). Add minced anchovy fillets, mayonnaise, mustard, lemon juice, horseradish, and cayenne pepper. Once fully mixed, season with salt and pepper to taste.
Spoon mix back into egg whites. Place a whole anchovy on top of each egg and garnish with parsley and caviar, if desired.