Ideas y recetas con nuestras anchoas

Stuffed eggs with anchovies are a delicious variation of the traditional stuffed eggs, combining the smoothness of the yolks with the intense, salty flavor of anchovies. This appetizer, easy to prepare and full of umami, is perfect for surprising your guests on any occasion, from a family meal to an elegant dinner. The creamy mix of yolk and anchovies, enhanced with a touch of mustard and capers, creates a flavor explosion in every bite. Serve them cold, garnished with fresh parsley and a pinch of paprika, and enjoy a classic reinvented.

Ingredients

• 6 large eggs
• 6-8 anchovy fillets in oil, drained and finely chopped
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon capers, drained and finely chopped (optional)
• 1 teaspoon white wine vinegar or lemon juice
• Black pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Paprika for garnish (optional)

Instructions

1. Cook the eggs:

   • Place the eggs in a large saucepan and cover them with cold water.
   • Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 9-12 minutes.
   • Remove the eggs from the hot water and immediately cool them in a bowl of ice water. This will make peeling the eggs easier.

2. Peel and prepare the eggs:

   • Carefully peel the hard-boiled eggs and cut them in half lengthwise.
   • Remove the yolks and place them in a medium bowl. Set the egg whites aside on a plate.

3. Prepare the filling:

   • Mash the yolks with a fork until finely crumbled.
   • Add the chopped anchovies, mayonnaise, Dijon mustard (if using), chopped capers (if using), and white wine vinegar or lemon juice.
   • Mix all the ingredients well until smooth and creamy.
   • Taste the mixture and adjust seasoning with black pepper to taste (anchovies are usually salty, so no extra salt is needed).

4. Fill the eggs:

   • Fill the egg whites with the yolk mixture using a small spoon or a piping bag for a more elegant presentation.
   • Garnish with chopped fresh parsley and a sprinkle of paprika if desired.

5. Serve:

   • Arrange the deviled eggs on a serving plate.
   • Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Enjoy your delicious stuffed eggs with anchovies! This recipe is perfect as an appetizer for any gathering or as a light and tasty dish.