Deviled Eggs with Anchovies and Rosemary
Makes: 2 Dozen
Prep Time: 40 Minutes
October 1, 2016 • By Seamus Mullen
There’s a small town in Basque Country in northern Spain where nearly all the Spanish anchovies are processed, and every little fish is filleted and packed by hand. Anchovies are one of those polarizing ingredients that make friends and enemies quickly. I truly believe that if more people had the anchovies I had in Getaria, there wouldn't be a single anchovies detractor on earth! These marvelous fish are packed with goodness, taste incredibly flavorful and act as a secret weapon in so many dishes.
This dish is loaded with anti-oxidants and healthy fats!
Plus, rosemary has been shown to increase blood circulation to the brain as well as contain anti-inflammatory immune system support compounds.
12 large eggs
3 tablespoons crème fraiche, plus more if needed
1 tablespoon Dijon mustard
¼ tsp cayenne pepper
¼ cup extra-virgin olive oil
Juice of ½ lemon
¼ cup fresh rosemary leaves
Coarse sea salt
12 anchovy fillets, each cut in half
Minced fresh chives
- Bring a large pot of water to a boil. Add the eggs and cook for 8 minutes. Fill a large bowl with ice and water. Drain the eggs and transfer to the ice water. When cool, peel and cut each egg in half lengthwise. Transfer the yolks to the bowl of a food processor; refrigerate the whites.
- Add the crème fraiche, mustard, cayenne, olive oil, lemon juice, rosemary, and a pinch of salt. Process until smooth, scraping the bowl occasionally. The mixture should be soft enough to pipe through a piping bag, but not be too loose. If it’s stiff, pulse in another tablespoon of crème fraiche. Transfer the mixture to a piping bag or resealable plastic bag with a hole snipped in one corner.
- Arrange the egg whites cut sides up in a single layer on a serving platter. Pipe the yolk mixture into the egg white cavities. Top each with an anchovy half. Sprinkle with chives and paprika and served immediately or refrigerate for up to 3 days.