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Ingredients
4 hard-boiled eggs
Salt to taste
1 tablespoon olive oil
1 teaspoon Dijon mustard, or to taste
¼ teaspoon cayenne, or to taste
2 or more anchovy fillets, plus extra for garnish
Capers, for garnish
Nutritional analysis per serving
1 gram carbs; 302 milligrams cholesterol; 194 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 274 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
- Step 2
Mash the yolks with salt, olive oil, mustard, cayenne and anchovy fillets. Taste and adjust seasoning. Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites.)
- Step 3
Garnish with a piece of anchovy fillet and a couple of capers and serve, or cover and chill, well wrapped, for up to a day before serving.
Private Notes