- 4 eggs
- 2 tablespoons mayonnaise
- 1 tablespoon mustard
- 2 teaspoons capers, rinsed and chopped
- 2 anchovies, minced (optional)
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Place eggs in a saucepan and fill with cold water, covering the eggs by 1 inch. Bring to a full boil, cover and remove from the heat; let sit for 10 to 12 minutes. Transfer eggs to a bowl of ice water and let cool at least 1 minute.
Peel and chop the eggs. In a bowl, mix all of the ingredients together; cover and chill.