- 6 Hard-boiled eggs, cold
- 6 Anchovy fillets, minced
- 6 anchovy fillets, whole
- 1/4 Cup mayonnaise
- 2 Tablespoons Creole or Dijon mustard
- 1/2 Lemon, juiced
- 1 Teaspoon horseradish
- 1 Pinch of cayenne pepper
- 12 Parsley leaves
- Salt and pepper
Peel and halve (lengthwise) 6 cold hard-boiled eggs.
Transfer yolks to a small bowl (reserve egg white halves).
Add minced anchovy fillets, mayonnaise, mustard, lemon juice, horseradish, and cayenne pepper. Mix well and season to taste with salt and pepper.
Pipe yolk mixture into egg whites.
Garnish each egg half with 1/2 anchovy fillet and 1 parsley leaf.