Deviled eggs with anchovies and rosemary

Deviled eggs with anchovies and rosemary

These easy eggs are loaded with some serious depth of flavor. And they may just be the most delicious keto deviled eggs you’ll ever have. Anchovies make the creamy filling nice and salty and the rosemary adds a rich herbaceousness.

Deviled eggs with anchovies and rosemary

These easy eggs are loaded with some serious depth of flavor. And they may just be the most delicious keto deviled eggs you’ll ever have. Anchovies make the creamy filling nice and salty and the rosemary adds a rich herbaceousness.
USMetric
4 servingservings

Ingredients

  • 12 12 eggeggs
  • 3 tbsp 3 tbsp crème fraîche or sour cream
  • 1 tbsp 1 tbsp Dijon mustard
  • ¼ tsp ¼ tsp cayenne pepper
  • ¼ cup 60 ml olive oil, extra virgin
  • ½ ½ lemon, the juice
  • ¼ cup 60 ml fresh rosemary
  • 1 pinch 1 pinch coarse sea salt
  • 1¾ oz. 50 g anchovies fillets, each cut in half
  • 2 tbsp 2 tbsp fresh chives
  • 1 tsp 1 tsp paprika powder, for topping

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Bring a large pot of water to a boil. Fill a large bowl with ice and water. Add the eggs and cook for 8 minutes. Drain the eggs and transfer to the ice water.
  2. When cool, peel and cut each egg in half lengthwise. Transfer the yolks to the bowl of a food processor; refrigerate the whites.
  3. Add the crème fraîche, mustard, cayenne, olive oil, lemon juice, rosemary, and a pinch of salt to the food processor. Process until smooth, scraping the bowl occasionally. The mixture should be soft enough to pipe through a piping bag, but not too loose. If it’s stiff, pulse in another tablespoon of crème fraîche.
  4. Transfer the mixture to a piping bag or resealable plastic bag with a hole snipped in one corner.
  5. Arrange the egg whites cut-side up in a single layer on a serving platter. Pipe the yolk mixture into the egg white cavities. Top each with an anchovy half.
  6. Sprinkle with chives and paprika and served immediately, or refrigerate for up to 2 days.

About the recipe

This recipe is part of a collaboration with Seamus Mullen and comes from his book "Real Food Heals". Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

Leave a reply

Reply to comment #0 by