Think of these as the most decadent, upscale version of a deviled egg you’ll ever eat. But instead of rubbery eggs sprinkled with paprika, these soft-boiled beauties reveal moist, velvety yolks, accented by a luxe anchovy mayo. This is the recipe where you want your eggs to be as fresh as possible. Short of keeping your own chickens, go to your farmers’ market and buy local. Don’t get all freaked out if they have a bit of straw or dirt or, um, other debris on the shells. It means they’re fresh, plus eggs have a natural antibiotic coating that protects them until you wash them. Inside, you’ll find bright orange-yellow yolks and an incredible flavor that supermarket eggs just don’t offer.

　　

Ingredients

serves 4

　　6 large fresh eggs

　　Kosher salt and freshly cracked pepper

　　Juice of 1/2 lemon

　　Anchovy Mayonnaise (recipe follows)

　　2 tablespoons chopped fresh parsley

　　

Anchovy Mayonnaise

1 fresh egg yolk

　　2 tablespoons water

　　1 teaspoon Dijon mustard

　　Juice of 1/2 lemon

　　5 anchovy fillets

　　1 1/2 cups canola oil

　　Kosher salt

　　

Step 1

Put the eggs in a pot and cover them with at least 1/2 inch water. Remove the eggs and bring the water to a soft boil. Prepare an ice-water bath.

　　

Step 2

When the water reaches a boil, gently lower the eggs into the water with a strainer or slotted spoon and cook for exactly 7 minutes. Immediately transfer the eggs to the ice bath. When cool, shell the eggs (shelling under water might make it easier if the shells are hard to remove). Halve the eggs and place on a platter.

　　

Step 3

Sprinkle with salt and pepper. Squeeze a few drops of lemon juice over each half. Place a dollop of the mayonnaise on each one, about 1 teaspoon. Sprinkle parsley over the eggs and serve.

　　

Anchovy Mayonnaise

Step 4

Place the egg yolk, water, mustard, lemon juice, and anchovy fillets in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.

　　Ethan Stowell's New Italian Kitchen