Deviled Eggs with Anchovies and Cheese

Ingredients

6 Eggs

12 Lettuce Leaves

3 Tbsp Mayonnaise

2 Tsp Dijon Mustard

1/4 Tsp Worcestershire Sauce

1/2 Tsp Lemon Juice

2 Tbsp Parsley

Salt

Pepper

1 Tbsp Olive Oil

1 Anchovy

1 Clove Garlic

1/4 Tsp Lemon Zest

30g Breadcrumbs

2 Tbsp Parmesan Cheese

Boil the eggs and peel them when cool.

Cut each egg in half and carefully remove the yolk.

 Mash the egg yolks with a fork and mix with mayonnaise, Dijon mustard, salsa, lemon juice, and parsley until smooth. Season with salt and pepper.

Fill the eggs with the filling (you can use a pastry bag).

Heat the olive oil in a frying pan. Fry the finely chopped anchovy and chopped garlic. Add the zest and breadcrumbs. Cook, stirring, for 2-3 minutes until golden brown. Mix in the grated Parmesan cheese and sprinkle the mixture over the stuffed eggs.

Place on a platter lined with lettuce leaves.

Enjoy!