Digital Imaging and Photography → Re: Post a photo of something you ate today

Ingredients (12 deviled eggs)
6 hard boiled eggs
3-4 anchovy fillets
1 ½ tbsp small capers, drained
1 ½ tbsp mayonnaise
1 tbsp minced fresh parsley
¼ tsp paprika

Making The Deviled Eggs
1. Peel and slice each egg in half. Use a small spoon to gently pop the yolk out of the white.

2. Use a fork to mash up the egg yolks, until they are reduced to fine crumbs.

3. Mince the anchovy fillets. Then, use a fork to mash them to a paste. Mash them well, so they will blend easily into the yolk mixture. Note: If you think the saltiness of anchovies could be too strong, use 3 fillets. If you’re ready for more kick, go the full 4 fillets.

4. Add anchovy paste, capers, and mayonnaise to the egg yolks and blend the mixture. This yolk mixture should be quite creamy. If it isn’t, add some more mayonnaise.

5. Spoon the mixture into the empty egg whites. Sprinkle some minced parsley as a garnish, and sprinkle a pinch of paprika over each egg to add an accent.

LOVE deviled eggs, a relative from the south calls them filled eggs, but because of her accent, I thought she called them field eggs.

And does she say eggs or aigs?

been a long time, but come to think of it, think it did sound more like aigs