Eggs with Piquant Mayonnaise
|Thick mayonnaise||6 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Chopped parsley||2 Tablespoon|
|Chopped basil||1 Tablespoon|
|Chopped tarragon||1 Tablespoon|
|Canned anchovy fillets||100 Gram, drained (Two 50 Gram Cans)|
|Eggs||6 , hardboiled|
Put the mayonnaise and lemon juice into a bowl.
Mix in the garlic, herbs and 1 tablespoon capers.
Chop half of the anchovy fillets very finely and add to the mayonnaise.
Season with pepper to taste.
Cut the eggs in half lengthways.
Place the curly endive leaves on individual serving plates and arrange the eggs on top, cut side down.
Spoon the herb mayonnaise over and arrange the remaining anchovy fillets in a lattice pattern over each egg.
Top with the remaining capers.