Why It Works
- Starting the eggs in boiling water makes them easier to shell.
- A seven-minute cooking time produces soft, silky, creamy yolks.
- Hand-whisked mayonnaise has a more luxurious texture, which really shines here.
In place of restuffed hard-boiled eggs, these deconstructed cousins of deviled eggs call for seven-minute eggs with creamy yolks, which are then topped off with your condiments of choice, like mayonnaise, herbs, spices, bits of bacon, and more. Here, they're served with anchovy fillets, capers, chives, and chervil, but feel free to use whatever combination inspires you.
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
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.
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|