“Deviled” Jammy Eggs with Anchovies, Pickled Peppers, and Parsley
Sam Muller
PUBLISHED April 1, 2026
This recipe calls for a quick-to-assemble garlic mayo with lemon zest, and it’s delicious. I’ve also made these eggs with a dollop of creme fraiche as an alternative, and they were incredible, too. It’s important to taste whatever anchovies you’re using before plating these up to get a sense of saltiness—depending on the brand and how they’ve been preserved, some anchovies can be significantly saltier than others, and you might want to adjust your add-ons accordingly (note that white anchovies in vinegar are also a great option here). Parsley will add freshness, and a hint of heat and brightness from hot pickled peppers will bring balance and the right amount of punch to each bite.
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