“Deviled” Jammy Eggs with Anchovies, Pickled Peppers, and Parsley
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Makes
8 halves 1x
Time
20 minutes
Scale
Ingredients
4 large eggs
Salt, to taste
3 tablespoons Kewpie mayo (or, alternatively, any preferred mayo, or creme fraiche)
Zest of 1/2 lemon
1/2 clove garlic, grated
8 anchovy fillets, for garnish
Fresh parsley, for garnish
Pickled hot peppers (such as fresnos, habaneros, jalapenos, or serranos, homemade or store-bought), thinly sliced, for garnish
Instructions
Bring a medium-sized pot of water to a boil. Using a large spoon or spider strainer, gently add the eggs to the pot and cook for seven minutes. While you wait for the eggs to cook, prepare an ice bath. Once the eggs are cooked, transfer them to the ice bath until they’re chilled, then peel them and halve them.
Mix Kewpie (or, alternatively, creme fraiche), with lemon zest and grated garlic until thoroughly combined. Top each egg half with a sprinkle of salt, a dollop of the Kewpie (or creme fraiche) mixture, one anchovy fillet, fresh parsley, and a slice of pickled hot peppers.