Anchovied Eggs

1. 1

   Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.

2. 2

   Mash the yolks with salt, olive oil, mustard, cayenne and anchovy fillets.

3. 3

   Taste and adjust seasoning.

4. 4

   Spoon the filling back into the whites.

5. 5

   (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites.)

6. 6

   Garnish with a piece of anchovy fillet and a couple of capers and serve, or cover and chill, well wrapped, for up to a day before serving.

No additional tips available.