Stuffed eggs

Ingredients:

•  4 hard boiled eggs
•  12 anchovy fillets (tinned in oil)
•  1 teaspoon capers
•  3 tablespoons of olive oil
•  1 tablespoon lemon juice
•  ½ teaspoon French mustard
•  pepper to taste
• Salad leaves to serve

Method:

1. Halve the eggs lengthways and remove the yolks
2. Pound the yolks into a paste with the remaining ingredients (except the salad leaves)
3. Arrange egg whites on salad leaves and pipe or spoon in the yolk mixture.