- 10 eggs, boiled until very hard
- 1 tablespoon butter, softened
- 1 tablespoon
- Shell cold hard-boiled eggs and cut lengthwise into halves.
- Purée yolks and mix well with softened butter, sour cream, mustard, salt and pepper.
- Fill egg whites, smooth tops to even mounds, and decorate each half with an anchovy.
- Arrange eggs on top of vegetable salad.