Keto Anchovy and Caper Deviled Eggs
How to Make It
Step 1
Add the eggs to a small saucepan and cover by one inch with water. Bring the water up to a boil, then reduce to a simmer. Simmer the eggs for 7 minutes. Drain the eggs, then rinse them immediately under cold water. Set aside until the eggs are cool enough to handle.
Step 2
Once the eggs have cooled, gently crack the shells so that you can peel them away. Slice each cooked egg in half lengthwise. Use a teaspoon to carefully scoop the egg yolk from the whites and add to a mixing bowl. Alternatively, you can gently squeeze the egg whites and the yolks should pop out of the center. Take care not to split the egg whites.
Step 3
Add the mayonnaise, olive oil and lemon juice to the mixing bowl with the egg yolks. Roughly chop the anchovies and add to the mixing bowl. Finely chop the parsley and capers and add to the bowl. Mash everything together well to combine until you have created a semi-smooth paste. Taste and adjust seasonings as desired, adding more oil or mayo if desired for a smoother texture.
Step 4
Divide the anchovy and caper yolk mixture evenly between the hollowed-out egg whites. Scatter with extra fresh parsley if desired. Refrigerate until ready to serve.
Ingredients
- Raw egg – 4 medium
- Anchovy, smoked, canned in oil and drained – 3 each
- Mayo, Avocado Oil – 2 tbsp
- Lemon juice – 1 tsp
- Capers – 1 tsp
- Extra virgin olive oil – 1 tsp
- Parsley – 0.5 tbsp