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Anchovy Deviled Eggs

12 Eggs; hard-boil, peel, halve lengthwise
1/2 c Mayonnaise
2 tb Anchovies; mince
1 ts Dijon mustard
1 ts Lemon juice
2 tb Parsley; mince
Salt and pepper

Remove yolks from eggs and mash in bowl. Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste. Place filling in pastry bag. Pipe filling into egg whites. Garnish with capers and remaining parsley. Cover and chill until serving time.

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