Stuffed Eggs

Boil some eggs for 10 minutes then cut in half lengthwise and remove the yolks, passing them through a fine sieve into a medium-sized bowl. Add enough mayonnaise or double cream to make a paste, a knife-tip of cayenne pepper, some finely chopped celery and a touch of chopped chives. Spoon this filling back into the halves of the whites and coat lightly with mayonnaise. Place half an anchovy fillet diagonally on top of each stuffed egg and grind over a little black pepper.