Olive and Anchovy Stuffed Eggs

• 6 hard-cooked large eggs
• 3 tablespoons sour cream
• 6 Kalamata or other brine-cured black olives, pitted and minced
• 1/2 teaspoon anchovy paste
• 1/2 teaspoon white-wine vinegar
• 2 to 3 tablespoons minced fresh flat-leafed parsley leaves
• Garnish: Black olive slivers and chopped parsley leaves

1. Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
2. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste.
3. Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it.
4. The stuffed eggs may be made 6 hours ahead and chilled, covered.
5. Just before serving, garnish eggs.

eggs, sour cream, black olives, anchovy paste, whitewine vinegar, flatleafed parsley, black olive slivers

Taken from www.epicurious.com/recipes/food/views/olive-and-anchovy-stuffed-eggs-10207 (may not work)