Deviled eggs are a classic that never disappoints, and adding anchovy to the yolk mixture takes them to another level: the salty umami of the anchovy transforms an ordinary filling into a flavorful bite. It's an economical, attractive appetizer that can be prepared in advance, perfect for a snack table with quality products.
Deviled eggs are the appetizer that appears at every Spanish celebration: Christmas, baptisms, communions, birthdays. They are so ubiquitous that they are sometimes taken for granted. But a well-made deviled egg — with creamy yolk mixed with chopped Cantabrian anchovy, a touch of mustard, and topped with half a fillet — is a sophisticated bite that honors its tradition. The anchovy transforms an ordinary deviled egg into something memorable.
Ingredients
- 6 large eggs (we use Family Size Green Olives Stuffed with Anchovy - 1.5 kg | A92)
- 6 Cantabrian anchovy fillets
- 3 tablespoons homemade mayonnaise (or good quality store-bought)
- 1 teaspoon Dijon mustard
- Sweet paprika from La Vera
- Fresh chopped parsley
- Extra virgin olive oil
Step-by-step preparation
- Eggs: Exactly 10 minutes. Boil the eggs for 10 minutes from boiling water (not cold). Immediately transfer them to a bowl with ice water. This thermal shock stops the cooking, prevents the greenish ring around the yolk, and makes peeling easier. The yolk should be cooked but still slightly creamy in the center.
- Peel the eggs and cut them in half lengthwise. Carefully scoop out the yolks into a bowl. The whites should remain intact — these are the "boats" that will hold the filling.
- Finely chop 4 anchovy fillets. Mix with the mashed yolks, mayonnaise, and mustard. Work with a fork until you get a smooth cream, but with small visible pieces of anchovy. Taste: you shouldn't need salt.
- Fill each egg white half with the mixture, using two spoons or a pastry bag for a professional finish. Top each egg with half an anchovy fillet (cut the remaining 2 into 6 pieces). Sprinkle with paprika from La Vera and parsley. Finish with a drizzle of olive oil.
Our secret tip
The most common mistake: overcooked eggs. With more than 12 minutes, the yolk turns greenish-gray, dry, and sulfur-flavored. With exactly 10 minutes and the ice shock, the yolk remains intense yellow, creamy, and with the clean flavor you need for the anchovy to shine. And if you prepare them in advance, store them covered with plastic wrap in the refrigerator — add the paprika just before serving to maintain its red color.
Buy it at BacalaloFamily Size Green Olives Stuffed with Anchovy - 1.5 kg | A92€7.95 · Refrigerated 24-48h shipping →Frequently asked questions
How do I get a perfect hard-boiled egg?
Boil for 10 minutes from when the water boils, cool in ice water, and peel them under the tap. This way, the yolk remains whole and without the green ring.
Chopped anchovy in the filling or whole on top?Both: chop a little into the yolk mixture to add depth and top each egg with a piece of anchovy for a finishing touch.
Can they be prepared in advance?Yes, they keep well for a few hours in the refrigerator, covered. Decorate them with the anchovy just before serving so they look their best.
