050 - Italian Deviled Eggs


050 - Italian Deviled Eggs

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Deviled Eggs, Italian-style

12 eggs
4 Tbsp. or more olive oil
1 Tbsp. chopped capers
2 Tbsp. chopped parsley
2 tsp. anchovy paste
1 small clove garlic, minced
1 tsp. Dijon mustard
Pimento strips
Whole capers
Salt, to taste

Put the eggs in a pot of cold water and bring to a boil. Cover the pot, turn off the heat and let
sit for 15 minutes. Drain and immerse in cold water. Tap the eggs, roll on the counter and
peel, starting from the large end. Slice the eggs, lengthwise or crosswise, and remove the
yolks. Unless you are blessed with a deviled egg plate, slice off a small piece on the ends to
make the eggs stand up on a flat surface.

In a bowl, combine yolks with the oil, chopped capers, anchovy paste, garlic and mustard.
Mash and stir with a fork until creamy, adding more olive oil if it seems too dry, then salt to
taste. Spoon mixture into the whites, garnish with a strip of pimento and a couple of capers,
and serve at room temperature.