6 hard-boiled* eggs**, shelled
2 tablespoons mashed anchovies
1 tablespoon finelychopped sweet pickled onions
½ teaspoon freshly groundpepper
12 flat anchovy fillets
Carefully cut eggs in half, preferably using a serrated knife; separate. Carefully remove the yolks, leaving the whites intact.
Force the yolks through a coarse sieve, mash gently with a fork or use a potato ricer if you have one. Place yolks in a small bowl and blend them well with the mashed anchovies, onion, pepper and enoughmayonnaise to make a paste.
Spoon the mixture into the whites. Lay one or two small strips of anchovy fillet across the top of each filled half.
Any deviled eggs are best made the day you plan to serve them. Keep refrigerated until ready to serve; serve the eggs cold.
The above recipe for Anchovy Eggs is adapted from one whichappeared in Gourmet in1970. Even if you do not like anchovies, some of your guests areguaranteed to love them. However, since that varies so, it is best tocombine the Anchovy Eggs with “regular” deviled eggs to givepeople who are less fond of anchovies a choice. An alternative excellent version of deviled eggs omits theanchovies and uses Gulden’s brown mustard in the paste, plus a bit of saladdressing for a binder, and has paprika sprinkled on top of the filled eggs.
These recipes have been kitchen tested.
**A note about eggs: Brown shells are thicker than white shells, and thus more crack-resistant, making them ideal for hard boiling.
*To hard cook eggs, following The Joy — place eggs in a large pot and cover with cold water*** about an inch over the eggs. Set electric cooktop temperature to medium-high and heat until water starts to rapidly boil; or adjust gas burner to medium high temp. As soon as water begins to boil, turn off the heat, cover, and let stand for 20 minutes. After twenty minutes, pour out the water and add cold water to stop the cooking. Drain eggs carefully and dry. Gently crack eggshells and separate shells from egg white and yolk. (***Not everyone agrees; have read a recommendation to start the eggs in water that’s already boiling, which supposedly helps keep the shells from sticking to the eggs — which is what makes them difficult to peel. You’ll just have to see what works best for you!)
Whichever method you choose, prior to boiling, make a pinhole in the tip of the egg to keep the shell from cracking due to trapped air.
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