WALDINE VAN GEFFEN VGHC42A
12 Eggs; hard-boil, peel, halve
-lengthwise
1/2 c Mayonnaise
2 tb Anchovies; mince
1 ts Dijon mustard
1 ts Lemon juice
2 tb Parsley; mince
Salt and pepper
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.
