Ingredients
- 1 waldine van geffen vghc42a
- 12 eggs; hard-boil, peel, halve le
- 1/2 cup mayonnaise
- 2 tablespoon anchovies; mince
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoon parsley; mince
- 1 salt and pepper
- 1 capers
Ingredients
- 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. 120 cal, 9 gr fat, 68% fat.
Posted by Chef M.H. on August 11th, 2010
