- 12 hard-boiled eggs (see Tip)
- 1/2 cup fresh breadcrumbs (see Tip)
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped capers
- 1 teaspoon lemon juice
- 1/2 teaspoon anchovy paste
- Salt and freshly ground pepper to taste
- Sliced pitted black olives for garnish
- Halve eggs. Scoop out yolks, reserving 6 for another use. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, parsley, capers, lemon juice and anchovy paste. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish each egg with an olive slice. Arrange on a platter.