This is made in a jiffy and is a flavorful way to stuff hard-boiled eggs. Boiled garlic cloves are mild and have an interesting texture.
Place the eggs and garlic cloves in a pan of cold water, bring to a boil and cook for 10 minutes over medium heat. Peel the eggs and cut lengthwise. Let the garlic cloves cool, then place them in a mortar. Add the fillets, capers, and yolks of the hard-boiled eggs. Pound with the pestle and reduce the mixture to a paste. Slowly beat in the olive oil as you would for a mayonnaise. Add vinegar, salt, pepper, and parsley or basil.
Fill the egg-white halves with the mixture and sprinkle with cayenne pepper (more for color than for the taste). Garnish with parsley or watercress. Chill and serve.
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