Hard-Cooked Eggs with Crisp Anchovy Crumbs
Recipe from Food & Wine


Hard-Cooked Eggs with Crisp Anchovy Crumbs
Tina Rupp

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Servings: Makes 20 hors d'oeuvres
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Anchovies, Appetizers, Deviled Eggs, Deviled Eggs, Deviled Eggs, Deviled Eggs
 
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Ingredients
  • 10 
    large eggs
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  • 1/4  cup
    mayonnaise
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  • 3 
    large anchovy fillets, drained and minced
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  • 1/2  teaspoon
    minced garlic
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  • 1  tablespoon
    unsalted butter
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  • 1/2  teaspoon
    finely grated lemon zest
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  • 3/4  cup
    fresh brioche or other bread crumbs
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  • 1  tablespoon
    coarsely chopped parsley
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Directions
1.
Preheat the oven to 350 degrees In a large saucepan, cover the eggs with water and bring to a simmer. Cook over moderate heat for 8 minutes. Drain the eggs, return them to the pan and shake the pan to crack the shells all over. Fill the pan with cold water and let the eggs cool for 3 minutes. Drain and peel the eggs; pat dry.
2.
Meanwhile, in a small bowl, blend together the mayonnaise, garlic, and one-third of the minced anchovies.
3.
In a small skillet, melt the butter over moderate heat. Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute. Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet. Bake the crumbs until golden brown and crisp, about 2 minutes.
4.
Halve the eggs and arrange on a platter. Dollop 1/4 teaspoon of the mayonnaise on each egg yolk. Top each with the anchovy crumbs and parsley and serve.

MAKE AHEAD
The hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.
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