Hard Boiled Eggs with Green Sauce
Adapted from Marcella Hazan's Essentials of Classic Italian Cooking
Serves 6

6 extra-large eggs
2 Tablespoons extra virgin olive oil
1/2 Tablespoon chopped capers (rinsed if packed in salt)
1 Tablespoon chopped parsley
3 flat anchovy fillets
1-2 garlic cloves
1/4 teaspoon Dijon mustard
sweet red bell pepper, diced, for garnish (optional)

Place the eggs in cold water and bring to a boil. Once water has reached a rapid boil, decrease the heat to low and simmer with the lid on the pan for exactly 10 minutes. Remove eggs from water and set aside.

When the eggs are cool, peel the shell off and carefully cut the eggs in half lengthwise. carefully scoop out the yolks and place in a food processor or a bowl along with the rest of the ingredients. Mix everything until it has reached a creamy, uniform mixture. (I prefer a food processor or a blender to hand mixing because I want to make sure the anchovies are completely chopped up!)

Arrange the egg whites on the serving plate. Take the yolk mixture and put into a plastic bag and snip the corner off of one end. Squeeze the yolk mixture (or skip the bag and just spoon the mixture) into each of the 12 egg whites. Garnish with diced red bell pepper.