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Deconstructed Deviled Eggs

Name: Deconstructed Deviled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 6 large eggs; About 1/2 cup (120ml) 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

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.

25 min total 10 min prep 10 min cook 6 250 cal

Ingredients

6 serv.

6 large eggs
About 1/2 cup (120ml) 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

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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.