Delish Deviled Eggs with Anchovies with your leftover Easter eggs

After Easter, if you are trying to think what you could do with the Easter eggs, don’t forget stuffed deviled eggs with anchovies. It's a simple frugal find appetizer and gluten-free too. Delicious!

Deviled Eggs with Anchovies - from Easter eggs

  • 12 boiled eggs (or Easter eggs)
  • ½ cup mayonnaise
  • 3 tablespoons anchovy paste
  • ½ tsp dry mustard
  • pepper to taste
  • salt to taste (careful)
  • paprika (to sprinkle on top)

How to:
Many people do not know how to boil an egg properly. If you’ve got “ring around egg,” you’ve boiled it too long and now it’s rubbery with a green ring around the yellow yolk. Boil it this way for a delicate soft egg to bite into.

Here’s how:
  1. Place dozen eggs in a pot of water with 1 tsp salt.
  2. Turn fire to high and when the water begins to boil, turn the water off.
  3. Place lid on the pot.
  4. Let sit in boiled water for 15 minutes. Done!
  5. Now, peel each egg and set aside.
  6. Then 1/2 the egg, one by one, and scoop the egg yolk out of each.
  7. Place on egg white on platter or pretty egg dish.
  8. Place yolk in bowl.
  9. When all done, smash the egg yolks.
  10. Add 3 tablespoons of anchovy paste.
  11. Add ½ tsp dry mustard then
  12. 1/2 cup of mayonnaise.
  13. Mix well or beat till fluffy.
  14. Add to zip lock bag.
  15. Cut a tiny hole at the bottom and “pipe into” the egg. Viola! Enjoy!

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