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Frequently paired with
The best thing to pair and share with Deviled Eggs
Ingredients
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Eggs & Filling
Anchovy Bread Crumbs & Garnish
Method
Eggs & Filling
Cook eggs
Place 12 large eggs in a single layer in a large saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes for fully hard-cooked yolks. After 10 minutes, transfer eggs to an ice-water bath and cool for at least 5 minutes. This makes peeling easier.
Peel and halve
Gently crack and peel the cooled eggs. Rinse to remove any shell fragments. Slice each egg lengthwise and remove yolks into a medium mixing bowl. Arrange whites on a serving platter, cavities up.
Make filling
Mash the egg yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon salt, and 1 teaspoon black pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed.
Fill egg whites
Transfer the yolk mixture into a piping bag fitted with a medium round or star tip, or use a spoon. Pipe or spoon the filling into each egg white half, mounding slightly.
Heat 2 tablespoons extra-virgin olive oil in a small skillet over medium heat. Add 3 tablespoons fresh bread crumbs and toast, stirring frequently, until golden and crisp, about 2–3 minutes. Push the crumbs to one side of the pan, add 3 anchovy fillets to the oil and break them up with a spatula, cooking for about 30–45 seconds until they dissolve into the oil. Stir the anchovy pastes together with the toasted crumbs until evenly coated. Remove from heat and let cool slightly.
Stir in 1 tablespoon finely chopped parsley, 1/2 teaspoon lemon zest, and 1/4 teaspoon flaky sea salt into the warm breadcrumb mixture. Taste and adjust — anchovies are salty, so add more lemon zest or parsley if needed.
Spoon or sprinkle the anchovy breadcrumb mixture over the filled deviled eggs so each egg gets a small crumble topping. Add additional parsley for color if desired and serve immediately. Store leftover filled eggs in an airtight container refrigerated up to 2 days; keep breadcrumbs separate and add just before serving for best texture.