Anchovied Eggs Food
ANCHOVIED EGGS
Provided by Annemarie Conte
Categories brunch, easy, lunch, quick, appetizer
Time 30m
Number Of Ingredients 7
Steps:
- Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
- 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.)
- 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.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 104 milligrams, Sugar 0 grams, TransFat 0 grams
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- 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.
- Pipe yolk mixture into egg whites. Garnish each egg half with 1/2 anchovy fillet and 1 parsley leaf.
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