Anchovy-stuffed eggs

Anchovy-stuffed eggs

By
From
The Sunday Night Book
Serves
1
Photographer
Patricia Niven

A fabulous throwback dish of such ease and unassuming style, stuffed eggs give immense amounts of pleasure. My dear friend Peter and I once met in a bar in Manhattan to drink martinis and share a couple of plates of their famous devilled eggs, bringing to mind this quote from Pulitzer-prizewinning journalist Herb Caen: ‘Martinis are like breasts, one isn’t enough and three is too many’. In my book, it’s a sentiment that applies equally to stuffed eggs. The most delicious stuffed eggs I have eaten in recent memory – and the inspiration for this recipe – were at a supper cooked by the amazing James Ferguson, a dream of a chef.

Ingredients

Quantity Ingredient
2 eggs
20g anchovies, quite finely chopped
1 teaspoon olive oil
1/4 lemon, zest finely grated and juiced
1/2 teaspoon dijon mustard
generous pinch smoked paprika
2 tablespoons mayonnaise
small handful parsley, finely chopped
cornichons or small pickled onions, to serve

Method

  1. Put the eggs into a saucepan of cold water and bring to the boil, then turn down the heat so the water is just ticking over and leave to cook for 12 minutes.
  2. Meanwhile, put the anchovies into a bowl with the oil and mash to a paste, then add the lemon zest, mustard, paprika and mayonnaise and mix until smooth. Stir in the parsley.
  3. By now the eggs should be ready to be lifted out and run under cold water until completely cold – this will take a good few minutes.
  4. Carefully peel the eggs and cut them in half lengthways. Scoop out the yolks and add to the anchovy mixture, then mash lightly together – I like a little bit of texture. Taste the stuffing mixture, then add some of the lemon juice and season with salt and pepper.
  5. Depending on how many cocktails you are planning to have, it might be worth taking a tiny slice from the bottom of each egg white ‘boat’ so they sit steady on the plate. Spoon or, if you’re feeling super-fancy, pipe the stuffing back into the egg white boats, then serve at room temperature with a few cornichons or little pickled onions.
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