Tuscan Deviled Eggs

Creamy deviled eggs infused with sun-dried tomatoes, capers, and anchovy, garnished with fresh basil and a touch of chili—perfect for a bold, Mediterranean-style starter.

Recipe Information

Total Time:

Yield:

6 servings (2 each)

Ingredients

6 Basic Hard-Cooked Eggs

¼ cup mayonnaise

2 tablespoons sun-dried tomato paste

1 tablespoon capers, drained and finely chopped, plus additional for garnish

1 flat anchovy fillet in pure olive oil, drained, finely chopped

½ teaspoon chili powder, plus additional for garnish

Coarse kosher salt, to taste

Coarse black pepper, to taste

Fresh basil, for garnish

Directions

Add mayonnaise, sun-dried tomato paste, 1 tablespoon capers, anchovy and ½ teaspoon chili powder to cooked egg yolks in bowl. Beat with an electric mixer until smooth. Season to taste with kosher salt and black pepper.
Pipe or spoon egg yolk mixture into egg white halves. Serve immediately, or cover and refrigerate up to 1 day.
To serve, garnish with chili powder and basil, if desired.