Deconstructed Deviled Eggs With Mayonnaise, Anchovies, and Capers Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated March 19, 2020
20180525-deconstructed-deviled-eggs-vicky-wasik-1
Vicky Wasik

Why It Works

  • Starting the eggs in boiling water makes them easier to shell.
  • A seven-minute cooking time produces soft, silky, creamy yolks.
  • Hand-whisked mayonnaise has a more luxurious texture, which really shines here.

In place of restuffed hard-boiled eggs, these deconstructed cousins of deviled eggs call for seven-minute eggs with creamy yolks, which are then topped off with your condiments of choice, like mayonnaise, herbs, spices, bits of bacon, and more. Here, they're served with anchovy fillets, capers, chives, and chervil, but feel free to use whatever combination inspires you.

Recipe Details

Deconstructed Deviled Eggs With Mayonnaise, Anchovies, and Capers Recipe

Active 15 mins
Total 30 mins
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 6 large eggs

  • About 1/2 cup (120ml) homemade mayonnaise, preferably hand-whisked, for serving

  • 12 oil-packed anchovy fillets

  • Drained brined capers, for garnish

  • Picked fresh herbs, such as chive segments, chervil leaves, or flat-leaf parsley leaves, for garnish

  • Extra-virgin olive oil, for drizzling

  • Kosher salt and freshly ground black pepper

Directions

  1. Bring a medium pot of water to a boil. Carefully lower eggs into the pot and cook at a gentle boil for exactly 7 minutes. Meanwhile, prepare an ice bath. Using a slotted spoon, transfer eggs to the ice bath to chill.

  2. When ready to serve, drain and peel eggs. Cut each egg in half lengthwise. Arrange on a serving plate and top each egg with a dollop of mayonnaise, an anchovy fillet, a few capers, and herbs. Drizzle with olive oil and season lightly with salt and pepper. Serve.

This Recipe Appears In

Nutrition Facts (per serving)
250Calories
23gFat
1gCarbs
9gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories250
% Daily Value*
Total Fat 23g30%
Saturated Fat 4g22%
Cholesterol 201mg67%
Sodium 565mg25%
Total Carbohydrate 1g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 9g
Vitamin C 0mg0%
Calcium 50mg4%
Iron 1mg8%
Potassium 121mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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