Ingredients
- 10 large eggs
- 1/2 tsp. baking soda
- 3 flat anchovy fillets, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- Salt and pepper
- Paprika, for sprinkling
- 20 small Parmesan cheese curls, for garnish
Preparation
Step 1
1.Place the eggs in a medium saucepan and add baking soda and enough water to cover by 1 inch. Bring to a boil, remove from the heat, cover and let stand for 12 minutes. Remove eggs one at a time from water, tap on table or with spoon on large side to break shell, and place in ice water to cool slightly.
2. Peel the eggs, then halve lengthwise. Using a small spoon, scoop out the yolks and place in a medium bowl. Arrange the egg whites, cut-side up, on a serving platter. Add the anchovies and garlic to the yolks and, using a fork, mash together. Stir in the lemon juice, mayonnaise and Worcestershire sauce. Gradually stir in the olive oil; season to taste with salt and pepper.
3.Spoon the yolk mixture into the reserved egg whites, sprinkle with paprika and top with a cheese curl.
Tip:
Spoon the egg-yolk mixture into a plastic bag, snip off a tiny corner and squeeze to quickly and easily fill the egg whites.