February 25, 2011

Anchovy & Italian Parsley Deviled Eggs

6 hard boiled eggs, cut in half lengthwise
2 anchovy filets (packed in oil and blotted dry)
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons minced fresh Italian parsley
1/4 teaspoon smoked paprika

capote capers for garnish

Place the yolks, anchovies, spices and condiments in a blender (I used my Vita-Mix)or food proccessor. Pulse until smooth.

Divide the mixture evenly among the halves. Garnish with a a caper.

My thoughts:
Ah, yes, deviled eggs again. I made this particular batch to serve along side Caesar Salad. I got the idea from a restaurant I visited a while back that had served their salads with an unexpected deviled egg garnish. It was a cute touch that honestly bumped up my enjoyment of the whole meal. Their version was a bit more traditional, I decided to spike mine with anchovies to better tie in with the salad. I normally just fork-mash my yolks but I didn't any random fishy bits or pokey bones in my final product so I Vita-Mixed them, which worked well, but as always, I found it a bit difficult to scrape out all of the thick mixture out from under the blades. Perhaps I am too impatient. Anyway! The texture was smooth and creamy and while they were perhaps the most savory deviled eggs I have every made, they did not taste overwhelmingly anchovy-y.