Deviled Eggs with Anchovies

Deviled Eggs with Anchovies


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These deviled eggs add a little bit of seafood flare to the traditional recipe. Serve these on a holiday platter and make them a perfectly popable addition to your finger food table.

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Serving Size / Yield

12 servings


  • 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

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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.

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