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Mediterranean stuffed eggs

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April 4, 2007

Serves 6

6 eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon capers
1 tablespoon finely chopped oil-packed sun-dried tomatoes
2 anchovies, or more to taste
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1. In a saucepan large enough to hold the eggs in one layer, place the eggs on the bottom. Fill the pan with enough water to cover them by 1 inch. Place the saucepan over medium-high heat and bring to a rolling boil. Immediately, remove the pan from the heat and set on the cover. Let the eggs stand for 15 minutes (for large eggs; add 3 minutes for extra-large). Pour off the hot water and run cold water over the eggs until they are cool, or transfer to a bowl of ice water.

2. When the eggs are cool, crack the shells all over and peel the eggs. Pat dry on paper towels. Cut the eggs in half and carefully remove the yolks; set the whites aside.

3. In a bowl, combine the yolks, mayonnaise, and mustard. Mash with a fork until the mixture is fairly smooth. Stir in the capers and sun-dried tomatoes, mashing them slightly.

4. On a small plate, mash the anchovies into a paste; stir them into the yolk mixture with pepper. Taste for seasoning and add salt carefully, since the mixture already contains salt from some of the ingredients.

5. Set the whites on a platter or deviled egg dish, and using a teaspoon or a pastry bag, fill the whites with the yolk mixture. Sprinkle with parsley. Serve at once, or cover with plastic wrap and refrigerate for up to 3 hours.

Jane Dornbusch

Notes:

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