Fancy Deviled Eggs with Cantabrian Anchovies

I am fancy.   But you know that about me by now.

I try and make everyday a bit fancy and special, because why not?  Life is short.

I know your hatred of anchovies, but can you be open minded and try a CANTABRIAN Spanish anchovy?

They are not salty, have no hairy bones and are special (like me).

A bit more expensive and not as easy to find, but they might change your mind.

(Click here to purchase a very good brand).

Here, I made fancy deviled eggs, using a piping bag, and dipping each egg in pimenton (smoked Spanish paprika).

(BTW, my arms are not hairy, not sure why the photo looks like they are!!!!   ew).

A drape of an anchovy and finished with fresh dill and grainy mustard seeds.

Be like me.  

Be fancy.