It seems like Easter was decades ago, but if I don’t see another deviled egg for another 4 decades, it will be too soon. I kid! Love these little monsters, ever since I was a wee one. And I’ve been wanting to try these decidedly adult deviled eggs since I read about them in Cook’s Illustrated. I love basil and I love anchovies, so why not bring them together in a creamy filling for a tender egg white?
Admittedly, I added roughly half as many anchovies as the recipe called for – 8 whole fillets just scared me, even though I love the fishy bodies, bones and all. But what I put in was perfect – it added a salty background, but wasn’t the main flavor, which I appreciated. The basil added a nice brightness that you normally don’t get from this popular pot luck food.
Deviled Eggs with Anchovies and Basil (Adapted from Cook’s Illustrated)
- 7 large eggs
- 3/4 tsp whole-grain mustard
- 3 T mayo
- 1 1/2 tsp cider vinegar
- 1/4 tsp Worcestershire saurce
- salt and ground black pepper
- 4 anchovy fillets, rinsed, dried and finely chopped
- 4 tsp minced basil leaves
Place eggs in medium saucepan and cover with water. Bring to a boil, remove from heat, cover and let stand 15 minutes. Transfer eggs to ice bath to cool for 5 minutes.
When eggs are cool enough to handle, peel away shell and slice in half.
Remove yolks to a small bowl. Add mustard, mayo, vinegar, Worcestershire, anchovies, 2 tsp minced basil and salt and pepper to taste. Mix so there are no yellow lumps left. Fill pastry bag or Ziplock bag with yolk mixture, snipping the end to pipe the yolk mixture into the empty egg whites, mounding the filling 1/2 inch above the surface.
Sprinkle eggs with remaining basil. I also like to add a dash of paprika for color and heat.
Enjoy, friends! xoxo