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.