Anchovied Eggs

Directions

1. 1
   Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
2. 2
   Mash the yolks with salt, olive oil, mustard, cayenne and anchovy fillets.
3. 3
   Taste and adjust seasoning.
4. 4
   Spoon the filling back into the whites.
5. 5
   (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.)
6. 6
   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.