You need the following
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 anchovy fillet, minced
1 clove garlic, minced
Sea salt and freshly ground black pepper to taste
Begin by making hard boiled eggs.
(Helpful pointers to boil egg properly)
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. Used a pastry bag to do this part, it is 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 on top of the lettuce, sprinkle the remaining parsley on top and you are ready to serve!