Of course, we have to have deviled eggs In The Devil’s Kitchen, and these are a fantastic appetizer or finger food on any occasion. The tangy taste of capers and the saltiness of the anchovies blends well into the creamy yolk filling, giving it a kick of flavour.

BTW, deviled eggs with anchovies were a common appetizer at Thomas Jefferson’s large estate Monticello. Had his chefs added capers, Jefferson would have enjoyed an even greater taste sensation.

 

Ingredients (12 deviled eggs)

6 hard boiled eggs

3-4 anchovy fillets

1 ½ tbsp small capers, drained

1 ½ tbsp mayonnaise

1 tbsp minced fresh parsley

¼ tsp paprika

 

Making The Deviled Eggs

1. Peel and slice each egg in half. Use a small spoon to gently pop the yolk out of the white.

2. Use a fork to mash up the egg yolks, until they are reduced to fine crumbs.

3. Mince the anchovy fillets. Then, use a fork to mash them to a paste. Mash them well, so they will blend easily into the yolk mixture. Note: If you think the saltiness of anchovies could be too strong, use 3 fillets. If you’re ready for more kick, go the full 4 fillets.

4. Add anchovy paste, capers, and mayonnaise to the egg yolks and blend the mixture. This yolk mixture should be quite creamy. If it isn’t, add some more mayonnaise.

5. Spoon the mixture into the empty egg whites. Sprinkle some minced parsley as a garnish, and sprinkle a pinch of paprika over each egg to add an accent.

Note: If you’re going to make these a few hours before snarfing them down (I mean, petitely nibbling on these delicacies), cover them well and keep them in a cool place. You don’t want dry deviled eggs, do you?