French Deviled Eggs
TINY KETO CHEF · Eggs & Brunch
French Deviled Eggs
Hard-boiled eggs cut in half and left whole, no yolks removed. A savory anchovy-lemon mayo sauce gets drizzled right over the top, then finished with fresh herbs. Simple, French-bistro style, and perfect for a small platter.
You get the deviled-egg flavor profile without the extra steps. Keeping the yolks intact makes this fast, clean, and elegant, more like a dressed egg appetizer than a stuffed egg.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon anchovy paste (add up to 2 teaspoons to taste)
- 1–2 teaspoons fresh lemon juice (to taste)
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover and remove from the heat. Let stand 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel and pat dry.
- Slice eggs in half lengthwise and arrange on a platter with yolks left intact.
- In a small bowl, whisk mayonnaise, anchovy paste, lemon juice, salt, and pepper until smooth.
- Spoon the sauce into a small zip-top bag (snip the corner) or use a spoon to drizzle over each egg half.
- Sprinkle with chives and parsley. Serve chilled or cool.