Plats Principaux

Deconstructed Deviled Eggs

In place of re-stuffing hard-boiled eggs, these deconstructed cousins of deviled eggs call for seven-minute eggs with creamy yolks. Top them off with your condiments of choice, like mayonnaise, herbs, spices, bits of bacon, and more.

Portions 4

Difficulté Moyen

Ingrédients

6 large eggs
About 1/2 cup homemade mayonnaise , preferably hand-whisked , for serving
12 oil-packed anchovy fillets
Drained brined capers , for garnish
Picked fresh herbs , such as chive segments, chervil leaves, or flat-leaf parsley leaves, for garnish
Extra-virgin olive oil , for drizzling
Kosher salt and freshly ground black pepper

Instructions

1

Bring a medium pot of water to a boil. Carefully lower eggs into the pot and cook at a gentle boil for exactly 7 minutes. Meanwhile, prepare an ice bath. Using a slotted spoon, transfer eggs to the ice bath to chill.
2

When ready to serve, drain and peel eggs. Cut each egg in half lengthwise. Arrange on a serving plate and top each egg with a dollop of mayonnaise, an anchovy fillet, a few capers, and herbs. Drizzle with olive oil and season lightly with salt and pepper. Serve.