Deviled Eggs with Anchovy, Lemon & Smoked Paprika
Deviled Eggs with Anchovy & Smoky Paprika
Deviled Eggs with Anchovy, Lemon & Smoked Paprika
Hard-boiled eggs? I used to avoid them. Anchovies? No thank you. Lemons? Barely tolerable.
And yet—this is one of the most satisfying bites I know.
Necessity led me here. I needed something small, rich, and bold for the Spring table. And I wondered: could I make something I’d actually want to eat from what I usually resist?
The answer was yes. Anchovies bring depth. Lemon cuts through. Smoked paprika rounds it all together.
These are devilled eggs with a point of view. Not polite. Not crowd-pleasing. But true.
Watch my video to follow along step-by-step.
Devilled Eggs with Anchovy, Lemon & Smoked Paprika
Ingredients:
6 large eggs, hard-boiled and peeled
2 anchovy fillets or 1 teaspoon (5 g) anchovy paste
1 teaspoon (5 g) Dijon mustard
Zest and juice of ½ lemon (about 1 tablespoon / 15 ml juice)
2–3 tablespoons (30–45 ml) olive oil or mayonnaise
Smoked paprika, for dusting
Sea salt & black pepper to taste
Optional garnish: parsley or olives
Method:
Halve eggs and remove yolks.
Blend yolks with anchovy, mustard, lemon juice/zest, and oil or mayo until smooth.
Season to taste.
Pipe or spoon into egg whites.
Dust with smoked paprika. Garnish if you wish.
This is one of three dishes for Easter or Spring dinners
You can find the others here:
→ Spring Asparagus & Pea Salad
→ Honey-Glazed Carrots with Orange & Cumin
