12 large hard-cooked eggs, shells removed
2-4 oz (100 g) cans of sardines, thoroughly drained
1 cup (250 ml) mayonnaise
4 Tbs (60 ml) fresh lemon juice
4 tsp dry mustard
1/2 tsp (2 ml) cayenne pepper, or to taste
1 tsp (5 ml) salt, or to taste
1/2 cup finely chopped parsley
1/2 cup finely chopped fresh chives
12 to 24 capers
Instructions:
With a small sharp knife cut a 1/8 inch (1 mm) slice off the bottom of the
eggs so they will stand up. Then slice off the top 1/3 of each egg, and
chop the scraps of egg white finely and set them aside. Gently squeeze the
yolks out of the eggs, being careful not to break the white cases. Mash the
yolks and the sardines together with a fork, then beat the mayonnaise into
the egg-sardine mixture. Add the lemon juice, mustard, cayenne and salt,
mixing thoroughly. Taste and adjust the seasoning. Spoon the filling into
the egg white cases, dividing it evenly among them and mounding it on top.
Mix the reserved chopped whites together with the parsley and chives in a
shallow bowl, and dip the filled eggs into the mixture, rolling to coat the
tops thoroughly. Place a caper or two on the top of each egg. Stand the
eggs on a chilled platter and serve at once, or cover the platter loosely
with waxed paper and refrigerate until ready to serve. Makes 12 eggs.
