Recipe - Hard-Cooked Eggs With Piquant Sauce

6 lg Eggs
2 tablespoon Olive oil
One half tablespoon Chopped capers
1 tablespoon Finely chopped parsley
1 teaspoon Anchovy paste
One fourth teaspoon Finely chopped garlic
One fourth teaspoon Dijon mustard
12 small Stri pimento; for garnish

Put the eggs in cold water to cover and bring to boil. Boil slowly for 10
minutes, then rinse and set in cold water to cool. When cool, remove the
shells, and cut the eggs in half lengthwise. Carefully remove the yolks
without damaging the whites. Set whites aside.

Combine the egg yolks with remaining ingredients, except pimiento, in a
bowl. Using a fork, mash to creamy, uniform consistency. Spoon into the
cavities of the reserved egg whites. Garnish each with a strip of pimiento.
These can be prepared ahead of time and refrigerated, but serve at room
temperature. Makes 6 servings.

(Nutrition Informatlon per serving: 157 calories, 13 grams fat, 222
milligrams cholesterol, 220 milligrams sodium.)

"Delicious Mix of Easter Traditions," by Tina Danze, Universal
PressSyndicate 1998/04/08 Riverside PE Hanneman/Buster/McRecipe

Recipe by: CLASSIC ITALIAN COOKBOOK

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 08,
1998