anchovy deviled eggs

Categories
Appetizers
Seafood
Yield
12 Servings
MeasureIngredient
  WALDINE VAN GEFFEN VGHC42A
12  Eggs; hard-boil, peel, halve lengthwise
½ cup Mayonnaise
2 tablespoons Anchovies; mince
1 teaspoon Dijon mustard
1 teaspoon Lemon juice
2 tablespoons Parsley; mince
  Salt and pepper
  Capers

Remove yolks from eggs and mash in bowl. Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste. Place filling in pastry bag. Pipe filling into egg whites. Garnish with capers and remaining parsley. Cover and chill until serving time.

120 cal, 9 gr fat, 68% fat.

Similar recipes

Random recipe of the day

Vegetable croquettes

Follow us

 Subscribe in a reader