Deviled Eggs With Anchovies
|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.