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Deconstructed Deviled Eggs With Mayonnaise, Anchovies, and Capers Recipe

Daniel Gritzer
Published: Last Updated:
Deconstructed Deviled Eggs With Mayonnaise, Anchovies, and Capers Recipe

[Photograph: Vicky Wasik]

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.

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.

Read more: Easier-Than-Deviled Eggs: A Customizable Snack Fit for a Crowd

  • Yield:Serves 4 to 6 as an appetizer
  • Active time: 15 minutes
  • Total time:30 minutes

Ingredients

  • 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

Directions

  1. 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. 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.

This Recipe Appears In
Easier-Than-Deviled Eggs: A Customizable Snack Fit for a Crowd
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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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