Stuffed Eggs I

Ingredients

• hard-boiled eggs
• per two eggs anchovy
• parsley
• onion
• butter
• mayonnaise (No. 126)

Instructions

1. Hard-boil the eggs, halve lengthwise, and remove the yolks.
2. Chop one anchovy per two eggs with a little parsley and very little onion; add the yolks and enough butter to make a paste.
3. Fill the halves, arrange on a platter, and coat with mayonnaise (No. 126); or simply dress with salt, pepper, oil, and vinegar.