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Put the eggs into a saucepan of cold water. Bring it to the boil, then lower the heat so the water is just simmering. Cook for 8 minutes.
Put the anchovies in a bowl with the oil and mash them to a paste, then add the lemon zest, mustard, paprika and mayonnaise and mix until smooth. Stir in the parsley.
Lift out the eggs and cool them in cold water until completely cold—this will take a good few minutes. Then carefully peel the eggs and cut them in half lengthways. Scoop out the yolks and add them to the anchovy mixture, then mash it all lightly together. Taste the stuffing mixture; season with lemon juice, salt, and pepper to taste.
Spoon or pipe the stuffing back into the egg-white halves, then serve them at room temperature with a few cornichons or little pickled onions.