Otherwise known as Stuffed Eggs Niçoise. Serves 6.
6 eggs
handful of black olives, finely chopped
fresh parsley, finely chopped
tube of cream of anchovy
3 dessertspoons mayonnaise
1 teaspoon mustard
salt and pepper
small tin anchovy fillets, drained
piment d’Espelette or cayenne pepper
green salad, to serve
Boil the eggs until hard (about 12 minutes). Remove the shells and cut the eggs in half. Take out the yolks and mix with the olives, parsley, a squirt of cream of anchovy, mayonnaise, mustard, salt and pepper to taste. Fill the half egg-whites with the mixture to get a rounded bump. On each half lay a fillet of anchovy, and sprinkle with piment d’Espelette or cayenne pepper. Serve on a bed of green salad.