Give your deviled eggs a savory makeover.
Hard-boiled Eggs with Anchovies and Mayonnaise (Huevos Duros Rellenos de Anchoas y Mayonesa)
1 ounce canned anchovies in oil, drained and chopped
¼ cup mayonnaise, or more, to taste
1 generous teaspoon stone-ground mustard
Salt, to taste
Pepper, to taste
Parsley sprigs or watercress, to garnish
To boil the eggs, pour enough water to cover them into a large pan, add 1 tablespoon salt and bring to a boil. Add the eggs carefully and stir gently with a wooden spoon so that when they set, the yolks will be in the center. Cook medium-sized eggs for 12 minutes. (Add 1 minute for bigger eggs and subtract 1 minute for smaller eggs.) Drain off the hot water, fill the pan with cold water and leave the eggs until required.
When the eggs are cool enough to handle, shell and halve them lengthwise, then scoop out the yolks with a teaspoon, without piercing the whites.
Mix the anchovies, mayonnaise and mustard with the egg yolks. Season with salt and pepper, but remember the anchovies will be salty. Using a teaspoon, fill the egg white halves with the anchovy mixture and place in a serving dish. Garnish the serving with sprigs of parsley or watercress and chill in the refrigerator for up to 2 hours. (Any longer and the mayonnaise will become dry.)
Makes 18 deviled eggs.
Adapted from “The Book of Tapas” by Simone and Inés Ortega