8 hard-cooked eggs
2 tsp. drained capers
2 tbsp. lemon juice
Black pepper
1 (2 oz.) can anchovy fillets
6 tbsp. olive or vegetable oil
Dijon mustard
Lettuce leaves

Half the eggs lengthwise and mash the yolks with the anchovy fillets, capers, olive oil and lemon juice. Season to taste with the mustard and pepper. Arrange the whites on the lettuce and fill with the yolk mixture. Makes 16 stuffed halves.