Deviled Egg Variations
Deviled Eggs with Anchovy via bonappetit 6 servings 6 hard-boiled eggs, cold 6 anchovy fillets, minced, plus 6 additional whole anchovy fillets 1/4 cup mayonnaise 2 tablespoons Creole or Dijon mustard 1/2 lemon, juiced 1 teaspoon prepared horseradish 1 pinch cayenne pepper Salt and pepper 12 parsley leaves Tip: Soak and drain salt-packed anchovies before using. If oil-packed, just drain.
A trio of deviled eggs--traditional, truffled, and smoked salmon
Dirty Deviled Eggs with creme fresh, mustard and olives