Ingredients:
12 eggs; hard-boil, peel, halve
1/2 c mayonnaise
2 tb anchovies; mince
1 ts dijon mustard
1 ts lemon juice
2 tb parsley; mince
1 salt and pepper
1 capers
Method:
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.