10 hard boiled eggs
1/4 lb fresh parsley, finely chopped
1 anchovie fillet
1 tsp lemon juice
ground pepper to taste
Cut the boiled eggs in half in the usual manner for stuffed eggs.
Remove the yolks and reserve 5 of them for later use
Mix very well with a fork the remaining 5 egg yolks with the parsley, anchovie and lemon juice
Add ground pepper to taste and stuff the eggs.