Anchovy deviled eggs

Yield: 12 Servings

Measure Ingredient
WALDINE VAN GEFFEN VGHC42A
12 Eggs; hard-boil, peel, halve lengthwise
½ cup Mayonnaise
2 tablespoons Anchovies; mince
1 teaspoon Dijon mustard
1 teaspoon Lemon juice
2 tablespoons Parsley; mince
Salt and pepper
Capers

Remove yolks from eggs and mash in bowl. Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste. Place filling in pastry bag. Pipe filling into egg whites. Garnish with capers and remaining parsley. Cover and chill until serving time.

120 cal, 9 gr fat, 68% fat.

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