12 hard boiled Eggs
1/2 cup mayonnaise
2 tablespoon anchovies, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoon parsley, minced
Salt and pepper
Slice eggs length wise. 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.
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