These are my TOP SECRET CONFIDENTIAL deviled eggs. The “surprise” ingredient adds something unexplainable and wonderfully salty, so treat this as your own “top secret” recipe and don’t tell your friends the special ingredient: anchovies!
I am making these eggs for The Boyfriend’s going away party (he’s moving to Oregon this week) so I will be using two dozen eggs, but adjust proportions accordingly for your needs.
*Theoretically kosher for Passover.*
Ingredients: for 48 deviled eggs
2 dozen jumbo eggs
1/2 tsp. baking soda
1.5 cup mayonnaise (NOT miracle whip!)
5-7 anchovy fillets (canned in oil)
1 tsp oil from canned anchovies
Black Pepper, to taste
White Pepper, to taste
Hot Paprika, to taste
Step One: Boiling the eggs! Place the eggs in a large pot and add 1/2 tsp. of baking soda (this makes them SO much easier to peel). Cover the eggs completely with water and heat on high until water starts boiling. When the water boils, lower to medium-high (7-8 on a 10-setting stove) and allow eggs to continue cooking (uncovered) for about 10 minutes. Place the pot in the sink and run cold water over the eggs for at least two minutes, don’t hesitate to throw a few ice cubes in there as well. Peel the eggs IMMEDIATELY. I usually cover a tray with a paper towel to put the eggs on after I peel them, it helps dry them off and ultimately makes cutting them a bit easier/cleaner. (For more information, check out The Perfect Boiled Egg).
Cut each egg in half length-wise and remove the yolk, placing it in a separate bowl. Leave the whites on the tray and combine the yolks, mayonnaise, anchovy fillets, and desired amount of seasoning(s) in the food processor and blend until smooth. If your mixture seems too thick, add mayonnaise 1 tbsp. at a time until mixture is well blended but can still hold its form. Remember that, because of the anchovies, you will need very little salt. Taste it first!
Using a large spoon, scoop the yolk mixture into a large FLAT BOTTOM ziploc bag (Ziploc brand freezer bags are my favorite for stuff like this). Snip off a tiny bit of one corner of the bag and pipe into the egg white halves. Remember to start with a small cut on the bag, you can always make it bigger but you can’t make it smaller again.
Garnish with a little sprinkle of paprika and refrigerate until ready to serve/eat.