Anchovy-Stuffed Eggs

• 6 hard-boiled eggs
• 3 tablespoons butter, at room temperature
• 1 tablespoon anchovy paste
• 1 tablespoon finely chopped chives
• 1 tablespoon mayonnaise
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce
• Sliced pimento, olives or green pepper, or rolled anchovy fillets, for garnish

1. Remove the eggs from their shells and cut them lengthwise or crosswise in half.
2. If they are cut crosswise, cut off a thin slice from the bottom of each shelled half so that the eggs, when stuffed, will sit upright.
3. Place a small sieve over a mixing bowl and put the egg yolks into the sieve.
4. Using your fingers, press the yolks through the sieve.
5. Add the remaining ingredients except the garnishes and beat to blend.
6. Fill the cavity of each egg half with equal portions of the mixture, using a spoon or pastry tube.
7. Decorate the top of each with small slices of pimento, olives or green pepper, or with rolled anchovy fillets.

eggs, butter, anchovy paste, chives, mayonnaise, freshly squeezed lemon juice, olive oil, worcestershire sauce, tabasco sauce, pimento

Taken from cooking.nytimes.com/recipes/8746 (may not work)