Anchovied Eggs

Step 1

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

Step 2

Mash the yolks with salt, olive oil, mustard, cayenne and anchovy fillets. Taste and adjust seasoning. Spoon the filling back into the whites. (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.)

Step 3

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.