When we were kids those flavors were good enough. But for my adult palate, deviled eggs need spicing up. With experimentation, I discovered that doing something as simple as adding cayenne or Mexican chili ancho powder gives mild-mannered eggs a mouth-pleasing heat. Sweeten the flavor up a notch by stirring in finely chopped currants or borrow from Indian cuisine and mix in curry powder that has first been dry roasted in a sauté pan.
I also learned that deviled eggs can move to center stage, moving from appetizer to entree by mixing in freshly cooked shellfish. Grill shrimp or steam a few Dungeness crab legs, finely chop the savory meat and add to my mother's yolk mixture. The result is elegant and delicious.
My all-time favorite is to add a Mediterranean flavor secret. Add cappers for saltiness, Italian parsley for freshness and finely chopped and sautéed anchovy fillets to take hardboiled eggs to a devilishly delicious level.
Capers and Anchovy Deviled Eggs
As always, use quality ingredients for best results. Making deviled eggs, that is especially true. Use farmers market fresh eggs, quality capers preserved in brine and good anchovy filets.
The easiest way to fill the egg white sections is with a disposable pastry bag. If one is not available, use a spoon to scoop up filling and a fork to distribute the filling into each egg white half.
The eggs and filling can be prepared the day before or in the morning. To keep the eggs fresh, they should not be filled until just before serving.
If desired, add a pinch of cayenne for a touch of heat.
Prep time: 5 minutes
Cook time: 20 minutes
Assembly time: 15 minutes
Total time: 40 minutes
Yield: 8 servings
6 farm fresh eggs, large or extra large, washed
4 anchovy filets, finely chopped
1 tablespoon Italian parsley, washed, pat dried, finely chopped
1 teaspoon capers, finely chopped
2 tablespoons mayonnaise
Sea salt and freshly ground black pepper to taste
Pinch cayenne (optional)
1. Submerge the eggs in an uncovered saucepan of cold water. Heat the uncovered pot on a medium-high flame. Bring to a simmer and boil five minutes. Turn off flame, cover and leave the eggs in the hot water 10 minutes. Drain the hot water. Add cold water to cool the eggs.
3. Peel the eggs. Discard the shells. Wash and dry the eggs to remove any bits of shell. Using a sharp paring knife, carefully slice the eggs in half, lengthwise. Remove the yolks and place into a bowl. Set aside the egg white halves.
6. Prepare a serving dish. The deviled eggs can be served as quarters or halves. If quarters, cut each halve in two lengthwise.
7. Just before serving the eggs, cut off the tip of the pastry bag. Having a paring knife or fork in hand. Carefully squeeze a generous amount of the filling into each egg white halve or quarter. If needed, use the knife or fork. Any leftover filling should be eaten on crackers as a chef's treat.
8. As the eggs are filled, place them on a the serving dish and garnish with Italian parsley or arugula. Serve cold.
Originally posted on Zester Daily.