A Little Story About Eggs
My grandson calls these “fancy eggs.” I call them a happy accident. I once mixed anchovy into the filling by mistake. I thought I had ruined them.
But oh, the flavor! It was not fishy. It was deep and savory. My family ate them all in minutes. I still laugh at that kitchen mix-up. It taught me to be brave with flavors.
Why This Recipe Matters
This is more than a snack. It is a tiny lesson on your plate. It shows how a small, strong flavor can make something simple shine.
Anchovy is that secret. It whispers “yum” without shouting. This matters because cooking is about trying. One new ingredient can change everything. What’s one new flavor you’ve been brave with lately?
Let’s Make the Filling
First, mash those yolks well. No lumps, please. Now add your chopped anchovy and fresh basil. Doesn’t that smell amazing? It smells like a sunny garden near the sea.
Mix in the mustard, mayo, and vinegar. The Worcestershire sauce is the magic here. It ties all the flavors together. Taste it! Add salt and pepper until it sings for you.
A Handy Trick for You
No pastry bag? Do not worry. My first bag was a plastic sandwich bag. I just snipped a tiny corner off. It worked perfectly.
Pipe the filling high. It should look like a little chef’s hat. This makes them feel special. *Fun fact: The “deviled” name comes from the spicy kick old recipes had. Ours is savory, not spicy!* Do you prefer your deviled eggs spicy or mild?
Sharing is the Best Part
These eggs are for sharing. Set them on a pretty plate. Sprinkle that last bit of green basil on top. They look like a party.
This matters too. Food made with a happy heart tastes better. It is a small gift to those you feed. Will you make these for a special someone this week? Tell me who you’d share them with.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| large eggs (cold) | 7 | |
| anchovy fillets | 8 | rinsed, dried, and finely chopped |
| fresh basil leaves, minced | 2 tablespoons | plus extra for garnish |
| grainy mustard | ¾ teaspoon | |
| mayonnaise | 3 tablespoons | |
| cider vinegar | 1 ½ teaspoons | or vinegar of your choice |
| Worcestershire sauce | ¼ teaspoon | |
| table salt | to taste | |
| ground black pepper | to taste |
Instructions
Step 1: Put your cold eggs in a saucepan. Cover them with an inch of water. Bring the water to a full, rolling boil. Then, take the pan right off the heat. Cover it and let it sit for ten minutes. Get a bowl ready with very cold water and ice. This stops the cooking. (A hard-learned tip: older eggs peel much easier than super fresh ones!).
Step 2: After five minutes in the ice bath, peel your eggs. Slice each one in half the long way. Gently pop the yolks into a small bowl. Arrange the white halves on your prettiest plate. Mash the yolks with a fork until they look like sandy crumbs. I still laugh at the mess I made the first time!
Step 3: Now, add the fun bits. Toss in the chopped anchovy, basil, mustard, and mayo. Add the vinegar and Worcestershire sauce, too. Don’t forget a pinch of salt and pepper. Mix it all until it’s wonderfully smooth. Doesn’t that smell amazing? Do you think the anchovy makes it taste fishy or just deliciously salty? Share below!
Step 4: Spoon your filling into a pastry bag. Use a star tip if you have one. Twist the top of the bag tight. Now, pipe the filling into each egg white half. Make a lovely little swirl that stands up tall. This makes them look so special for a party. Your guests will be so impressed!
Creative Twists
My grandkids love to help me play with recipes. Here are some fun ideas for these eggs. Swap the basil for fresh dill and a squeeze of lemon. It tastes like a sunny garden. Top each one with a tiny, crispy capers. They add a fun little pop and crunch. Skip the piping bag and spoon the filling in. Then, sprinkle the top with smoked paprika for color. Which one would you try first? Comment below!
Serving & Pairing Ideas
These eggs are perfect for sharing. I like to put them on a platter with other snacks. Add some simple crackers and crisp cucumber slices. A bowl of mixed olives looks lovely beside them. For a drink, a chilled glass of crisp white wine pairs nicely. For the kids, I make a sparkling lemonade with a basil leaf. It feels so festive. Which would you choose tonight?
Keeping Your Noel Eggs Happy
These little eggs are best eaten right away. But life happens! You can store them for a bit. Cover the platter tightly with plastic wrap. Keep it in the fridge for up to one day. I don’t recommend freezing them. The filling gets watery and sad.
You can be a smart batch cook. Just prepare the filling and the whites separately. Keep them in different containers in the fridge. Pipe the filling in just before your guests arrive. This keeps everything fresh and tasty.
I once made these for a big family picnic. I assembled them the night before. They were a bit soggy by noon. Now I know better! Storing them right matters. It saves your hard work and makes your food shine. Have you ever tried storing it this way? Share below!
Little Fixes for Big Flavor
Peeling eggs can be tricky. The secret is the ice bath. It shocks the eggs and loosens the shell. If a shell sticks, peel it under cool running water. The water helps slip the shell right off.
Is your filling too runny? You might have added too much mayo or vinegar. Fix it with a sprinkle of breadcrumbs. Or mash in an extra yolk. This makes the filling firm and pipe-able.
I remember when my first piping bag burst! The filling went everywhere. Now I don’t twist the bag too tight. You can also use a plastic bag. Just snip off a corner. Getting these steps right builds your confidence. It also makes your food look beautiful and taste great. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free?
A: Yes, it is! Just check your Worcestershire sauce label to be sure.
Q: Can I make these ahead?
A: You can. Prep the parts separately a day early. Assemble them right before serving.
Q: I don’t like anchovies. What can I use?
A: Try one teaspoon of drained capers. They give a similar salty, savory punch.
Q: Can I double the recipe for a party?
A: Absolutely! Just use a bigger bowl for mixing. You might need two piping bags.
Q: Any optional tips?
A: A tiny sprinkle of paprika on top looks lovely. *Fun fact: Paprika was once used as currency!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these savory little bites. They always remind me of holiday gatherings. My table felt more special with them on it.
I would love to hear about your cooking adventure. Tell me how it went in your own kitchen. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Savory Noel Eggs with Anchovy and Basil
Description
Deviled Eggs with Anchovy and Basil
Ingredients
Instructions
- Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.
- Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add anchovy, basil, mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth.
- Fit pastry bag with large open-star tip. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Sprinkle with remaining basil and serve immediately.
Notes
- Nutritional information is referenced in the text with ‘View Nutritional Information’ but specific nutrition details are not provided in the given text.