Deconstructed Deviled Eggs With Mayonnaise, Anchovies, and Capers Recipe

Vicky Wasik

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.

Recipe Facts

Active: 15 mins
Total: 30 mins
Serves: 4 to 6 servings

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  • 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


  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.

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