Anchovy deviled eggs

Yield: 12 Servings

Measure Ingredient
12 \N 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
\N \N Salt and pepper
\N \N 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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