hard boiled eggs

9 eggs
1 ounce of canned anchovies, drained and chopped
¼ cup mayonnaise, or more to taste
1 teaspoon stone ground mustard generous
Salt to taste
Pepper to taste
Sprigs of parsley or watercress for garnish

To boil eggs, add enough water to cover in a large pot, add 1 tablespoon salt and bring to a boil. Gently add the eggs and mix gently with a wooden spoon so that when it is set, the egg yolk will be in the center. Boil for 12 minutes to half an egg. (add 1 minute for large eggs and 1 minute to steal the eggs of small size.) hot water outlet, fill the pot with cold water and eggs until needed.

When eggs are cool, shell and halve them lengthwise and remove the yolks with a teaspoon, without piercing the whites.

Mix the anchovy mayonnaise and mustard with the egg yolks. Season with salt and pepper, but remember that it will be salted anchovies. Using a teaspoon, fill the egg white halves with the mixture of anchovies and place in a serving dish. Garnish with sprigs of watercress and serve with parsley and refrigerate for 2 hours. (More mayonnaise and become dry.)