Niçoise Deviled Eggs

Niçoise Deviled Eggs

They say the devil is in the details. So we’ve added a springy zing, a salty sting, some sea-sweet oomph to eggs to make sure a taste of spring is everywhere.

Makes 24
  • 12 eggs

  • 1 garlic clove

  • 1/2 tsp salt

  • 1 Tbsp capers, rinsed

  • 2 anchovies plus 3 more for garnish, rinsed

  • 1/3 cup mayonnaise

  • 3 Tbsp extra virgin olive oil

  • 2 Tbsp lemon juice

  • 1/4 cup pitted Niçoise olives, slivered

  • 2 Tbsp minced chives

Put the eggs in a saucepan large enough to hold them in a single layer. Fill the pan with enough water to cover the eggs plus an extra inch above the eggs. Add a generous amount of salt to the water and bring to a boil, uncovered. Reduce the heat to medium and cook on a simmer for 11 minutes. Immediately drain the hot water and fill the pan with enough cold water to cover the eggs. Repeat after a few minutes. Leave the eggs in the water until ready to use.

Peel and cut the eggs in half lengthwise. Remove the egg yolks and place them in a small bowl. Set the whites aside on a platter.

Place the garlic and salt in the bowl of a food processor. Process for 15-20 seconds or until the garlic is finely minced. Add the capers and 2 anchovies to the garlic and salt and process until they are finely minced.

Add the egg yolks, mayonnaise, olive oil and lemon juice to the garlic mixture and process until smooth and creamy. Place the mixture in a bowl and stir in the slivered olives.

Spoon or pipe the egg yolk mixture into the egg whites. Slice the remaining 3 anchovies into 24 pieces and top each egg yolk with an anchovy slice. Garnish with the minced chives.

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