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DEL.ICIO.USDevilish Eggs
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Cuisine: Appetizer Italian-American
In 2004, the Southern Foodways Alliance sponsored a deviled egg competition. This entry from Elizabeth Williams was a finalist. It comes from her grandmother, a native of Sicily who eventually moved to New Orleans and continued to prepare foods with an Italian influence. Williams wrote that her grandmother called them “devilish” eggs, a classic example of assimilation and adaptation.
Hands on time: 15 minutes Total time: 40 minutes Serves: 6-12
Ingredients:
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12 eggs, hard-boiled and peeled
3 anchovies, drained and chopped
2 cloves garlic, finely minced
3 tablespoons minced black olives
Zest of 1 lemon
1/2 cup extra-virgin olive oil
Tabasco sauce or other hot sauce
Salt and pepper
Minced basil or parsley for garnish
Smoked paprika
Instructions:
Cut eggs in half, reserving whites. Place yolks in a bowl. Add anchovies to yolks. With the back of a large spoon, mash the anchovies and yolks together until the anchovies are fully incorporated. Add garlic, black olives and lemon zest. Add the olive oil a little at a time and mix thoroughly. Add several drops of Tabasco to taste. Season with salt and pepper. Mix again. Using a melon scoop, stuff the yolk mixture into the whites. Sprinkle with minced basil or parsley and dust with paprika. Serve immediately.
Nutrition:
Per serving (based on 12): 77 calories (percent of calories from fat, 81), 3 grams protein, trace carbohydrates, trace fiber, 7 grams fat (1 gram saturated), 106 milligrams cholesterol, 64 milligrams sodium.
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