Basque Fried Anchovy Deviled Eggs with Olasagasti Anchovies a la Basque
These Aren't Your Grandma's Deviled Eggs
Classic deviled eggs get a bold Basque upgrade in this easy appetizer. Rich, creamy yolks are blended with Dijon mustard and lemon, then topped with savory fried anchovies and a drizzle of the flavorful garlic- and cayenne-infused oil from the tin. Finished with fresh parsley and smoked paprika, these bite-sized snacks are salty, smoky, and made for sharing alongside a cold drink.
This recipe features Olasagasti Anchovies a la Basque, which we featured in our April 2026 Tinned Fish Club box. These aren't your average anchovies in jar, packaged for pizza and salads. They're prepared similarly to fried sardines, but offer the powerful, briny flavor that only anchovies can provide.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tin Olasagasti Anchovies a la Basque
- 1 tablespoon fresh parsley, finely chopped
- Smoked paprika, for garnish
- Salt and black pepper, to taste
Instructions
- Hard boil the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath and cool completely.
- Peel and halve. Peel the eggs and slice them lengthwise. Carefully remove the yolks and place them in a small bowl.
- Make the filling. Mash the yolks with the mayonnaise, Dijon mustard, and lemon juice until smooth and creamy. Season with a pinch of salt and black pepper if needed.
- Fill the egg whites. Spoon or pipe the yolk mixture evenly back into the egg white halves.
- Add the anchovies. Top each deviled egg with a piece of fried anchovy. Drizzle a small amount of the oil from the tin over each egg.
- Garnish and serve. Sprinkle with chopped parsley and a light dusting of smoked paprika. Serve immediately, or chill until ready to enjoy.
Serving Suggestion
These deviled eggs make an excellent tapas-style appetizer for gatherings, picnics, or happy hour spreads. Pair them with crisp white wine, sparkling water, or an ice-cold beer for a simple but memorable snack.
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