| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 eggs
- 1/2 cup mayonnaise, such as Kewpie
- 2 cloves garlic, finely chopped
- 1 tablespoon grated Parmesan, plus shaved Parmesan for garnish
- Olive oil
- 4 anchovy fillets, finely chopped
- 2 tablespoons capers, finely chopped
- 1/4 cup panko breadcrumbs
- Zest of 1 lemon
- Chopped fresh parsley, for garnish
Instructions
- Add the eggs to a small pot with cold water to cover. Bring to boil, then lower the heat and simmer gently for 6 minutes. Remove the pot from the heat and use a slotted spoon to transfer the eggs to a bowl of ice water, cracking the eggs slightly to make them easier to peel. When cooled slightly, remove the shells with a spoon, then set the eggs aside to cool completely.
- Meanwhile, combine the mayonnaise, garlic and Parmesan in a small bowl; mix well. Transfer to a pastry bag with the tip cut off.
- Heat 2 tablespoons olive oil in a small sauté pan over medium heat. When the oil is glistening, add the anchovies and capers; sauté until beginning to crisp. Stir in the panko and cook until beginning to toast, about 3 minutes. Remove from the heat and set aside.
- Cut the eggs in half lengthwise. Pipe the desired amount of mayonnaise mixture–1 to 2 tablespoons–onto each egg yolk. Top with the panko mixture, 1 shaving of Parmesan, and some lemon zest and parsley. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 312 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 176 mg |
| Sodium | 514 mg |
Reviews
My favorite deviled eggs. I use a dash of Worcestershire instead of anchovy. I nice change from the standard deviled egg! Love the breadcrumbs.