Best Deviled Eggs With Anchovies Recipes

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TONNATO EGGS



Tonnato Eggs image

We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling fancy) for extra salty pop, they'll be the hit of any cocktail party spread.

Provided by Anna Stockwell

Categories     Appetizer     Egg     Tuna     Anchovy     Mayonnaise     Lemon     Capers     Olive Oil     Salmon     Hors D'Oeuvre     Cocktail Party     New Year's Eve     Christmas Eve     Christmas

Yield 24 servings

Number Of Ingredients 9

12 large eggs
1 (6-oz.) can oil-packed tuna
2 oil-packed anchovy fillets
1/2 cup mayonnaise
2 Tbsp. fresh lemon juice
2 Tbsp. capers, drained, divided
1/2 tsp. kosher salt
4 Tbsp. extra-virgin olive oil, divided
2 Tbsp. salmon roe (optional)

Steps:

  • Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water.
  • Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter.
  • Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites.
  • Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3-4 minutes. Transfer to a paper-towel-lined plate and let cool.
  • Top eggs with crispy capers and salmon roe (if using).
  • Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.

THE PERFECT DEVILED EGGS



The Perfect Deviled Eggs image

Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!

Provided by NicoleMcmom

Time 15m

Yield 12

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

Steps:

  • Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
  • Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
  • Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g

EGGS STUFFED WITH ANCHOVIES AND TUNA



Eggs Stuffed with Anchovies and Tuna image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 10

Number Of Ingredients 4

5 large hard-boiled eggs
3 tablespoons Homemade Mayonnaise
1 (3-ounce) can albacore tuna packed in oil, drained and flaked
5 anchovy fillets, chopped

Steps:

  • Peel eggs, and slice in half lengthwise. Carefully remove yolks, and transfer to a small bowl.
  • Add mayonnaise, tuna, and anchovies to bowl with egg yolks; mash with a fork until mixture is well blended and almost smooth. (If desired, you can omit anchovies from the stuffing mixture and chop them for garnish on top of the stuffed eggs.) Spoon mixture into egg whites. Serve chilled or at room temperature.

AVOCADO, ANCHOVY, CAVIAR DEVILED EGGS



Avocado, Anchovy, Caviar Deviled Eggs image

An unexpected trio of flavors combines perfectly to create a wonderfully silky and irresistible deviled egg; avocado brings texture while anchovy adds a deep base note and salt. A garnish of trout roe echoes the subtle fishy flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 7

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1/2 mashed avocado
3/4 teaspoon anchovy paste
Trout roe

Steps:

  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir avocado and anchovy paste into yolk mixture. Press through sieve again.
  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with trout roe. Serve immediately, or chill up to 2 hours.

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