Anchovied Eggs

• 4 hard-boiled eggs
• Salt to taste
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard, or to taste
• 1/4 teaspoon cayenne, or to taste
• 2 or more anchovy fillets, plus extra for garnish
• Capers, for garnish

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

eggs, salt, olive oil, mustard, cayenne, anchovy, capers

Taken from cooking.nytimes.com/recipes/1015495 (may not work)