Serves 4, as an appetizer
- 6 large eggs;
- 12 romaine lettuce leaves;
- 3 tbsp Paleo mayonnaise;
- 2 tsp Dijon or homemade mustard;
- ¼ tsp Worcestershire sauce, optional;
- ½ tsp lemon juice;
- 2 tbsp fresh parsley, chopped;
- 1 tbsp extra-virgin olive oil;
- 1 anchovy fillet, minced;
- 1 clove garlic, minced;
- Sea salt and freshly ground black pepper to taste;
- Begin by making hard boiled eggs. Now don’t be embarrassed if you haven’t quite mastered this skill yet. It seems like a lot of people struggle to properly boil an egg, so here are some helpful pointers. Place your eggs in a medium-sized saucepan and then cover them with cold or lukewarm water. Place the saucepan over high heat and let the water come to a boil. As soon as it does, immediately reduce the heat to low and continue cooking for no more than 10 minutes. You must time this, as just a minute more or less can completely mess your eggs up! Right at the 10 minute mark remove the pot and place it under a faucet of running cold water. Once the water in the pot in ice cold, you can turn it off and allow the eggs to cool longer.
- In the mean time, you can start preparing the filling for the eggs. In a small bowl, whisk together the mayonnaise, mustard, Worcestershire sauce, if using, lemon juice and one tablespoon of the parsley. Heat a small skillet over a medium-high heat and toss the minced anchovy and garlic in the olive oil. Saute for just a minute, until the garlic starts to turn golden brown. Remove from the heat and mix in the other filling ingredients.
- Once the eggs have cooled, peel the shells and cut each egg in half. Using a small spoon, scoop out the yolk and add it to the rest of the filling mixture. Give it a good mix and then add salt and pepper to taste. When you are satisfied with the filling, it is time to stuff the eggs. I used a pastry bag to do this part, as I find it difficult to try and spoon the filling into such a small space, all the while trying to make it look presentable. Be sure to fill each egg white generously.
- Line a large platter with the Romaine lettuce leaves. Place the completed eggs atop the lettuce, sprinkle the remaining parsley on top and you are ready to serve! Now I am not going to lie, you and your guests will have a garlic breath, but it is way worth it! Enjoy!