Spicy Deviled Eggs with Anchovy


  • 6 hard cooked eggs, cooled
  • 12 anchovy fillets, divided
  • 1/4 cup mayonnaise
  • 2 tbs creole or Dijon mustard
  • juice of 1/2 lemon
  • 1 tsp prepared horseradish
  • pinch cayenne pepper
  • kosher salt and black pepper to taste
  • 12 parsley leaves for garnish
  • Peel and halve lengthwise pre- cooked, cooled hard boiled eggs.
  • Transfer yolks to a bowl and reserve the white egg halves.
  • Add 6 minced anchovy fillets, mayonnaise, Dijon or Creole mustard, juice of 1 lemon, horseradish and a pinch of cayenne pepper.
  • Reserve the other 6 anchovy fillets, halved for garnish.
  • Mix well and season to taste with salt and pepper.
  • Pipe or spread yolk mixture into egg whites,
  • If desired garnish with parsley and 1/2 anchovy fillet.

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