Deviled Eggs with Anchovy and Creamy Avocado
Nibbles & Bites Issue #11: Bell pepper confetti & repurposing egg filling
Herby Deviled Eggs with Anchovy and Creamy Avocado garnished with Crispy Bacon, Peppers and Dill
Spring has sprung and I’m dancing around my apartment with a plate of eggs trying to find the best light, don’t mind me! I must say, I’ve been really big on eggs these days. Occasionally, we’ll have them for breakfast, lunch and dinner (sometimes even on the same day)!
Thank goodness the price of eggs has dropped a bit in recent weeks, because I go through a dozen of them so quickly, and the prices were getting a little absurd. Recently, I’ve been enjoying my eggs fried in a little butter and sprinkled with everything bagel seasoning, or topped with this naturally fermented miso pineapple hot sauce that we picked up at Big Night. It’s so fresh, vibrant and bright and adds a pop of pineapple, citrus flavor without too much heat.
I also love keeping soft boiled eggs in the fridge for a quick pick me up throughout the week. They make the perfect addition to any salad or grain bowl. I’ve also been known to keep soy-cured soft boiled eggs in the fridge since they provide big flavor with minimal effort, and elevate any rice bowl or can be served as a standalone snack throughout the week.
Today though, I’ve focused on creating my spin on the classic deviled eggs. In this recipe, I suggest blending the egg yolks in a food processor to prevent the unpleasant chalky texture that comes from boiling them for too long. I find that the filling of a traditional deviled egg can be a little too mealy and crumbly, and I like to combat this by adding mayo and half of an avocado to provide more creaminess. As a result, these deviled eggs are velvety, and the combination of anchovy and dill in the filling truly heightens the overall experience.
Since you are adding quite a bit of volume to the filling by using half of an avocado, you’ll definitely have some left over. I ended up piping the remaining filling directly onto a piece of toasted sourdough for a twist on avocado toast. I suggest drizzling the toast with olive oil and sprinkling it with flaky salt for the optimal bite.
In my recipe, I also suggest garnishing these herby deviled eggs with some pieces of bacon, extra dill fronds, and diced pepper for additional crunch. You definitely don’t need to fuss over the garnishes as much as I did though - the eggs are just as tasty without them. I personally love a bell pepper garnish because it reminds me of confetti and it feels a little playful, but you certainly don’t need to get hung up on it. A pinch of paprika or fresh grind of black pepper will be enough.
I have zero plans to invite people over to my apartment this weekend (I need to file my taxes) and am not intending on serving these little guys as a passed appetizer. Instead, I’m going to keep them in a sealed Tupperware container and snack on them throughout the week if they last that long. They’re the perfect protein-packed afternoon snack, and they’ll keep in the fridge for 2-3 days.
Herby Deviled Eggs with Anchovy and Creamy Avocado
Ingredients
6 hard boiled eggs
2 tsp apple cider vinegar
¼ cup mayo
½ avocado
1 tsp dijon mustard
1 anchovy filet or ½ tsp anchovy paste
A few dashes of hot sauce
1 cup of spinach
2 tbsp dill, chopped plus extra for garnish
2 pieces of bacon, for garnish
½ bell pepper, small diced for garnish & optional
Instructions:
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil and add the bacon. Bake for 12 to 14 minutes until the bacon is crisp and golden brown. For cooking on the stovetop, place the bacon in a medium pan and cook for about 4 minutes per side on medium heat until crisp. Place the cooked bacon on a paper towel lined plate. Once cool enough to handle, cut or crumble into small pieces.
While the bacon is cooking, place the eggs in a single layer in a saucepan and fill with water so the eggs are covered by about 1 inch of water. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute until completely cool.
Once cool enough to handle, peel the eggs under cool running water. Dry with a paper towel. Cut in half lengthwise and carefully scoop out the cooked yolk placing them in a large bowl or in the bowl of a food processor. Place the egg whites on a separate serving platter.
To the bowl of egg yolks, add the mayo, lemon juice, dijon mustard, dill, spinach, dill, anchovy and hot sauce. Season generously with salt and pepper. Pulse in the bowl of a food processor until completely smooth. Alternatively, mash with a fork in a mixing bowl until completely smooth.
Place the filling into a piping bag or ziploc bag and cut the corner off of the plastic bag. Pipe the filling into the center of the egg whites. Garnish with a piece of dill, bacon and a sprinkle of diced peppers. Season with salt and pepper and serve!
I hope you enjoy this recipe. Before you go, might I also suggest using a bit of your leftover deviled egg filling to make a delicious salad dressing like I did below? I just thinned out the remaining few tablespoons of filling with a little lemon juice and olive oil and drizzled it over some greens, croutons, tomatoes and chopped chicken thighs for a quick lunch.
I cannot stand to waste anything in the kitchen and love transforming ingredients to add to their longevity. Let me know what you think!
Kristen