Sardine-Stuffed Deviled Eggs
Deviled eggs with a salty, seafaring attitude.
12 large hard-cooked eggs, shells removed
2 (4-ounce each) cans of sardines, thoroughly drained
1 cup mayonnaise
4 tablespoons fresh lemon juice
4 teaspoons dry mustard
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh chives
12 to 24 capers
- With a small sharp knife cut a 1/8-inch slice off the bottom of the eggs so they will stand up. Then slice off the top 1/3 of each egg, and chop the scraps of egg white finely and set them aside. Gently squeeze the yolks out of the eggs, being careful not to break the white cases.
- Mash the yolks and the sardines together with a fork, then beat the mayonnaise into the egg-sardine mixture. Add the lemon juice, mustard, cayenne and salt, mixing thoroughly. Taste and adjust the seasoning.
- Spoon the filling into the egg white cases, dividing it evenly among them and mounding it on top. Mix the reserved chopped whites together with the parsley and chives in a shallow bowl, and dip the filled eggs into the mixture, rolling to coat the tops thoroughly. Place a caper or two on the top of each egg.
- Stand the eggs on a chilled platter and serve at once, or cover the platter loosely with waxed paper and refrigerate until ready to serve.
Makes 24 servings.