These eggs are served at Obelisk -- with the crucial anchovies, says chef Esther Lee -- often as an antipasto.
The filling should be refrigerated until just before serving, but the eggs will take only a few minutes to assemble and decorate.
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons whole-grain or Dijon-style mustard
- Freshly ground black pepper
- 2 anchovy fillets, cut into slivers, for garnish
- 6 chives, cut into 1/2-inch pieces, for garnish (1 tablespoon)
Place the eggs in a bowl of warm water for a few minutes to bring them to room temperature.
Have ready a large bowl of ice water and a sieve or flat, large-holed grater suspended over a bowl.
Bring a medium saucepan two-thirds filled with water to a boil over high heat. Use a slotted spoon to carefully add the eggs to the pan; reduce the heat to low. Cook the eggs for 10 minutes, then use a slotted spoon to transfer them to the ice water bath. When the eggs are no longer warm to the touch (about 5 minutes), crack the shells, roll the eggs between your palms and peel the eggs. Cut them in half lengthwise, separating the yolks. Rub the yolks through the sieve or grater. Add the mayonnaise and salt and pepper to taste, mixing until smooth. Place the mixture in a piping bag or a resealable food plastic storage bag (with a bottom corner snipped off). Pipe the filling into the egg white cavity, then garnish with anchovy slivers and chives.
From chef Esther Lee at Obelisk restaurant.
Tested by Mary Pat Flaherty.
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