Deconstructed Deviled Eggs With Mayonnaise, Anchovies, And Capers Recipe

1. 1

   Bring a medium pot of water to a boil. Carefully lower eggs into the pot and cook at a gentle boil for exactly 7 minutes. Meanwhile, prepare an ice bath. Using a slotted spoon, transfer eggs to the ice bath to chill.

2. 2

   When ready to serve, drain and peel eggs. Cut each egg in half lengthwise. Arrange on a serving plate and top each egg with a dollop of mayonnaise, an anchovy fillet, a few capers, and herbs. Drizzle with olive oil and season lightly with salt and pepper. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.