Anchovy-Caper Deviled Eggs
Preparation Time: 15 min
Cooking Time: 12 min
Serves 6
INGREDIENTS
- 6 large eggs
- 3 tbsp mayonnaise
- 1-2 tsp of Reese Anchovy Paste (adjust to taste)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt & pepper, to taste
- Reese Flat Fillets of Anchovy (for garnish)
- Reese Non Pareil Capers
- Microgreens
- Optional: Paprika
DESCRIPTION
Celebrate spring with bright, bold flavors using Reese pantry staples. These Reese Anchovy Deviled Eggs bring a savory twist to a classic appetizer, blending creamy yolks with Reese Anchovy Paste, and topped with Reese Flat Fillets of Anchovy, and Reese Non Pareil Capers.
DIRECTIONS
- Hard boil eggs, peel, and halve lengthwise.
- Remove yolks and mash until smooth.
- Mix in mayo, Reese Anchovy Paste, Dijon, lemon juice, salt, and pepper.
- Pipe or spoon filling back into whites.
- Top with small pieces of Reese Flat Fillets of Anchovy, Reese Non Pareil Capers, and microgreens.