Deviled Eggs With Anchovies
23 Oct 2009
|Hard cooked eggs||6|
|Salad oil||1 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Capers||1 Tablespoon, drained well|
|Parsley sprigs||2 , chopped (Few Sprigs Required)|
|Anchovy fillets||6 (Rolled)|
|Lemon juice||1 Tablespoon|
Cut eggs in half lengthwise.
Remove yolks and mash until smooth.
Stir in mustard, parsley, salt, lemon juice, oil, and capers thoroughly.
Pile mixture back into egg whites.
Garnish with anchovies and serve on a bed of watercress.
Deviled Eggs With Anchovies Recipe