Michel Richard's Deviled Eggs


  • 6 hard-boiled eggs
  • 3 tbsp. sour cream
  • 2 tbsp. anchovy paste
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 12 white anchovy filets, rinsed and drained
  • 1 tbsp. minced chives
  • + 3 more ingredients
    • 1 tbsp. white masago arare (optional, available at
    • jatfood.com)
    • ½ small head frisée, leaves separated, for serving

Halve eggs lengthwise; set whites aside. Place yolks in a small bowl, and mash with a fork; stir in sour cream, paste, mustard, and salt and pepper. Transfer to a small piping bag fitted with a 3/8″ star tip; pipe into egg white cavities, and then place an anchovy filet over each egg. Sprinkle wi...

View full recipe at SpringPad


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