I vaguely remember deviled eggs on the table at family dinners growing up. Overcooked, maybe a little grey, and probably with some unappetizing-to-children Russian condiments mixed in. No thanks. There’s a new deviled egg in town.
My OG deviled eggs recipe went up on SlowCarbSnacktime in early 2013. At the time, I was mostly writing the blog as an exploratory “I’m learning to cook and you can follow along” kind of thing. My skills and my confidence have improved since then, but my deviled eggs are still one of the most-requested dishes whenever I’m back on the east coast.
I always called them my Top Secret Deviled Eggs, and for good reason. It’s amazing what a little bit of shredded anchovy can do for the already practically perfect egg. My love for anchovies was handed down from my mom, who was also the original taste tester for this recipe and thus, they are mom’s top secret deviled eggs.
I still add anchovies now; they’re a fantastic salty upgrade to the standard kosher salt approach, but we’ve classed them up a bit this time: by using white anchovies on top, rather than shredding and mixing in the canned variety. If you can’t get your hands on white anchovies, no sweat – just shred 2-3 canned/tinned anchovies into the yolk mixture instead. I also provided a few alternatives at the end in case you are Nick and don’t like anchovies.
Six large white eggs
60g (~1/4 cup) mayonnaise
Cured white anchovy fillets*
1/2 tsp baking soda
Coarse salt, just a pinch
* Cured white anchovies are typically found in the refrigerated section of grocery stores, often near the olives or other prepared refrigerated foods.
Following my Perfect Boiled Egg recipe, boil your eggs for 7-8 minutes and then immediately transfer to a bowl of ice water.
Peel and set on a clean plate or paper towel to dry off.
Using a sharp knife, wiping clean after each egg, slice the eggs in half lengthwise.
With a small spoon or your fingers, gently remove the yolk from each egg and set aside in a medium-sized bowl. Be careful not to tear the egg whites.
To the bowl of egg yolks, add a pinch of salt and 60 grams of mayonnaise. With the back of a fork, break apart the cooked yolks and fold them into the mayonnaise to create a uniform mixture. If you are using more than 6-8 eggs, I’d probably whip out the food processor for this portion instead.
Using a spatula, scoop the yolk and mayo mixture into a piping bag or into one side of a ziplock bag. Cut off the tip of the bag to create a small hole and pipe the mixture into your egg whites. I find it best to do a small amount in each one, then continue to slowly add more filling a little at a time to make sure there is an even amount in all of the eggs.
Using a sharp knife, cut your anchovy fillets in half and arrange on top of your yolk filling.
If anchovies aren’t your thing, I highly recommend you try these anyway, but if you’re adamant about an alternative, try topping the eggs with my Spicy Tomato Magic or Whole30-compliant chicken liver mousse.
Serve immediately or cover and refrigerate. Eat within 1-2 days.