Deviled eggs are a great summer dish. (Staff Photo: Julie Wells)
Deviled eggs — this is the type of dish people either love or hate; there is no in between.
I’ve eaten plenty of deviled eggs over the years, because I like them, and I’ve had them several different ways.
Most folks like deviled eggs made with mayonnaise, mustard, relish, salt and pepper. Some folks like to top off the eggs with paprika, or even bacon.
I’ve even heard of people adding ham to their eggs, but I have to say I’ve never heard of adding anchovies to the mix. But leave it to my husband to find a recipe like today’s recipe — we are calling it deviled eggs remix.
I’ve chosen several recipes over the years not to run, because basically because I didn’t like them. But, I’ve since come to realize I shouldn’t just share the recipes I like, though it is kind of hard to write about a dish that isn’t your to your liking.
I did however like this version of deviled eggs, just minus the anchovies, of which I am not a fan at all. If you’ve taken a sneak peak at the list of ingredients, you won’t find any mayonnaise or mustard listed.
With that said, I did find that the taste of the yolk seemed to be more full of flavor than my typical deviled egg covered up in mayo and mustard.
This just might be a recipe you try with or without the anchovies, but either way, it is always fun to try new recipes.
Two capers minced (if not using a power mixer)
Two anchovy fillets
One clove garlic pressed (or 1 teaspoon of the pre-chopped jar in olive oil)
1 to 2 ounces of olive oil
Salt and pepper to taste
Large bowl ice water
Put the eggs in an empty pot. Add water to pot until eggs are at least an inch deep, and cover.
Cook on high heat until water reaches a rolling boil.
Leave the eggs covered and turn to lowest heat setting for 10 minutes.
Carefully remove eggs from water, and place them in ice water bowl.
Leave the eggs in the water for 3 to 4 minutes, then remove the eggs and peel them.
Cut the eggs in half lengthwise and place the yolks in a bowl or mixer.
Add olive oil, anchovies, garlic and capers and mix thoroughly. Taste the filling, and add salt and pepper if needed.
Place the yolk mixture into a plastic sandwich bag and cut off a small bit of the corner, roughly 1/4-inch.
Squeeze equal amounts of filling into egg white cavities.
Garnish with paprika and bacon bits.
Tip: Use eggs that are at least a week old, but not past the expiration date.