Amelia Jane’s Fabulous Deviled Eggs

Over the Christmas holidays I visited with my nephew and niece at their home and enjoyed a wonderful lunch my niece prepared including these fantastic deviled eggs.  I love deviled eggs and these had a deep, rich flavor that was so delicious.  Her secret ingredient?  Anchovies!  You might say no thanks, no fishy eggs for me, but rather than tasting fishy, it gives the eggs umami, a rich and savory flavor, similar to the way fish sauce boosts the flavor of bone broth.  I am so happy that she shared the recipe with me so I can share it with all of you!  I made them as my contribution to Easter brunch and they turned out just as good as my niece’s.

I don’t know about you, but it’s sometimes challenging for me to get the eggs to peel easily, especially since I buy farm fresh eggs.  For Easter I went with the recipe directions and for the most part they came out pretty well.  I figured the inside was so good it didn’t really matter if the outside of a few of the whites was less than perfect.  I’ve read up on various ways to get the perfect hard boiled eggs and the next time I make them I am going to try this Instant Pot recipe from NomNomPaleo.

Once you have all of the yolk mixture ready, spoon it into a small ziplock bag, cut off the corner and squeeze to pipe out the mixture into the egg white halves.  This makes a lovely presentation.   If you are traveling with the eggs, you can pack the whites and the bag with the yolk mixture separately and squeeze the yolk mixture into the egg whites when you arrive.

I made a fresh batch of easy paleo mayo to use instead of store bought.  You can use the usual light tasting olive oil, or substitute avocado oil or macadamia nut oil to add some extra richness.

Deviled Eggs With Anchovy and Basil

Makes a dozen deviled eggs

  • 7 large eggs
  • 3 tablespoons mayo (add more if needed to get a nice creamy consistency that will pipe well)
  • 1 1/2 teaspoons apple cider vinegar
  • 3/4 teaspoon whole grain or Dijon mustard
  • 1/4 teaspoon Worchestershire sauce
  • 8 rinsed and dried anchovy fillets
  • 2 tablespoons minced fresh basil
  • salt and pepper to taste
  1. Cover eggs with one inch of water in medium sauce pan, bring to boil, remove from heat and cover for ten minutes.
  2. Transfer eggs to bowl of cold or ice water and let sit five minutes.
  3. Peel eggs and slice in half lengthwise.
  4. Scoop out the yolks with a spoon and place in a medium mixing bowl.
  5. Discard the two worst looking white halves.
  6. Mash yolks with fork, mix in mayo, vinegar, mustard, Worcestershire sauce, anchovy fillets, basil, salt and pepper.
  7. Spoon or pipe filling into white halves.

 

I am grateful each day for wellness, happiness and the opportunity to share with you.