Ingredients
- 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
Description
Chef Kelly English Played Around With The Flavors Of These Deviled Eggs By Adding Anchovies.
Bon Appetit Magazine
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