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Hard-Cooked Eggs With Crisp Anchovy Crumbs

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“This recipe was prepared by Marcia Kiesel from F&W Magazine, 12/2008 edition. From: The Best Deviled Egg Recipes, Feast of the Seven Fishes Party.”
20 Hors d'Oeuvres

Ingredients Nutrition


  1. Preheat the oven to 350°F
  2. In a large saucepan, cover the eggs with water and bring to a simmer.
  3. Cook over moderate heat for 8 minutes.
  4. Drain the eggs, return them to the pan and shake the pan to crack the shells all over.
  5. Fill the pan with cold water and let the eggs cool for 3 minutes.
  6. Drain and peel the eggs; pat dry.
  7. Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
  8. In a small skillet, melt the butter over moderate heat.
  9. Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute.
  10. Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet.
  11. Bake the crumbs until golden brown and crisp, about 2 minutes.
  12. Halve the eggs and arrange on a platter.
  13. Dollop 1/4 teaspoon of the mayonnaise on each egg yolk.
  14. Top each with the anchovy crumbs and parsley and serve.
  15. MAKE AHEAD:.
  16. *The hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.*.

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