Deviled eggs with anchovies and rosemary
- 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
- 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.
- When cool, peel and cut each egg in half lengthwise. Transfer the yolks to the bowl of a food processor; refrigerate the whites.
- 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.
- Transfer the mixture to a piping bag or resealable plastic bag with a hole snipped in one corner.
- 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.
- Sprinkle with chives and paprika and served immediately, or refrigerate for up to 2 days.