Easter is the beginning of Deviled egg season. What you’ve never heard of Deviled egg season?! Seriously? Well now you have (wink). As soon as the days get a bit longer, and we start getting more beautiful sunshine, it’s time to start hard boiling those eggs and filling them with a dollop of deliciousness! Here is a recipe for one of my all time favorite Deviled eggs. I have many I really love, but this one is unusual and very tasty. The shallots give the eggs a sweet, mild, oniony flavor and they also add a nice crunch. The sun-dried tomatoes add a sweetness and tanginess. The capers bring a nice mild briney-ness. The anchovies add a depth of flavor and a bit of salt. No one I’ve served these to has ever guessed the anchovy paste was in there. They really do NOT have any hint of a fish taste .
I hope you consider making this recipe foeningr d opay. Easter! Of course!!! If you don’t celebrate Easter, no worries! You can choose any day you like for your opening day.
- 12 Eggs, Large, Hard Boiled and Cooled
- 3/4 Cup Mayonnaise
- 2 Teaspoons Dijon Mustard
- 1/4 Shallots, Finely Minced
- 1/4 Cup Sun Dried Tomatoes, in Oil, Drained and Finely Chopped
- 2 Tablespoons Capers, Drained, Finely Chopped
- 1 Teaspoon Anchovy Paste
- 1 Teaspoon Flat Leaf Parsley, Finely Chopped
- 1/4 Teaspoon Black Pepper
- Cut hard boiled eggs in half. In a medium sized bowl, add yolks. Place whites on a plate.
- Add the rest of the ingredients to bowl and mix well with a fork.
- Add yolk mixture to a ziploc bag. Snip off corner and pipe mixture into egg whites. Garnish with finely chopped parsley.