Yield: 12 Servings
|WALDINE VAN GEFFEN VGHC42A|
|12||Eggs; hard-boil, peel, halve lengthwise|
|2 tablespoons||Anchovies; mince|
|1 teaspoon||Dijon mustard|
|1 teaspoon||Lemon juice|
|2 tablespoons||Parsley; mince|
|Salt and pepper|
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.