As Holy Week and the Easter Season approaches, you may be thinking about "Deviled Eggs" for your holiday table. At least, I am. Originally, I seasoned these with cayenne and paprika, but WHITE PEPPER and ANCHOVY makes these eggs special now. Wishing you and your family a very Happy Easter!
Caroline
CAROLINE’S DEVILED EGGS
Perfect not only during the Easter season, but for picnics, cocktail buffets, or other occasion when finger foods are front stage. Anchovy has been called my secret ingredient, but it is magic in the eggs. The flavor is subtle, but delicious. Makes 24 halves.
Perfect not only during the Easter season, but for picnics, cocktail buffets, or other occasion when finger foods are front stage. Anchovy has been called my secret ingredient, but it is magic in the eggs. The flavor is subtle, but delicious. Makes 24 halves.
1 dozen eggs, boiled, peeled, and halved
1 can anchovies, slightly drained and minced
½ cup mayonnaise, or more
1 tablespoon yellow mustard
2 tablespoons sweet relish (without red peppers)
Salt and white pepper, to taste
Gently remove the yokes from the eggs, placing outer whites on a large platter. Place the yokes in a small bowl. Mash with other ingredients, until fluffy, using a fork. Add additional mayonnaise, if needed. Spoon the mixture into the center of the whites. The finished eggs can be garnished with a slice of olive, pickle, or fresh parsley.
Nightshade free
Gluten free
Lactose free
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