Monticello Deviled Eggs
A version of this deviled egg recipe was served at Thomas Jefferson’s home, Monticello. In Jefferson’s day, anchovies were laid across the top of the egg. We’ve incorporated them into the filling for a slight hint of briny sea saltiness.
• 6 hard-cooked eggs, peeled and halved lengthwise
• 1 to 2 tablespoons mayonnaise
• 1 tablespoon Dijon-style mustard
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
• 1 tablespoon capers, drained
• 3 to 4 anchovy fillets (not salt packed), finely chopped
• 1 tablespoon snipped fresh curly parsley
• 12 curly parsley leaves
• Freshly ground black pepper (optional)
Remove yolks from eggs; place in small bowl. Set whites aside. Mash
yolks with fork. Stir in 1 tablespoons each of mayonnaise, mustard, oil, and lemon juice; mix well. Add capers, anchovies, and snipped parsley; mix well. Add additional mayonnaise until desired creaminess.
Spoon or pipe yolk mixture back into cooked egg whites. Tuck parsley leaf into wide end of egg for garnish. If desired, sprinkle with pepper. Cover; chill up to 24 hours before serving. Makes 12 servings.