Almost everyone loves deviled eggs, an old-fashioned appetizer that is passed around at cocktail parties and appears on buffet tables around the country. Here, we put an Italian spin on the classic for a savory, salty dish that’s equally good served as an appetizer or as part of an easy Italian-themed weekend brunch.
Stuffed Eggs with Anchovies, Capers and Parsley
Ingredients
6 eggs, hard-boiled and peeled
2 Tbs. unsalted butter, at room temperature
6 minced imported Italian or Spanish anchovy fillets, plus 1 whole anchovy
1 Tbs. small capers, rinsed, dried and chopped, plus whole capers for garnish
1 Tbs. minced fresh flat-leaf parsley, plus small whole leaves for garnish
Flaky sea salt and freshly ground black pepper
Directions
1. Cut the eggs in half lengthwise. Gently pop out the yolks and press them through a fine-mesh sieve into a bowl. Set the whites aside.
2. Add the butter, minced anchovies, chopped capers and minced parsley to the bowl and fold together until thoroughly combined. The mixture should be pasty and thick enough to roll. Divide it evenly and roll into 12 balls. Gently press the balls into the egg whites and arrange on a serving platter.
3. Cut the whole anchovy into 4 pieces and press them onto 4 of the stuffed eggs. Press some whole capers onto another 4 eggs, and garnish the last 4 eggs with the parsley leaves. If not serving right away, cover with plastic wrap and refrigerate for up to 2 hours. Let stand at room temperature for 30 minutes before serving. Season lightly with salt and pepper and serve. Serves 4 to 6.
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Find more recipes like this one in our enticing collection of authentic dishes made modern, Rustic Italian, by Domenica Marchetti.
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