ard-boiled Eggs with Anchovies and Mayonnaise (Huevos Duros Rellenos de Anchoas y Mayonesa)

boiled Eggs 9 eggs Anchovy ounce (ounce) 1 canned in oil, drained and chopped ¼ cup mayonnaise, or more of the taste 1 teaspoon of mustard on the ground stone Salt, to taste Pepper, to taste Watercress sprigs of parsley for garnish
To cook eggs and add enough water to cover them in a large saucepan, add 1 tablespoon salt and bring to boil. Add eggs and stir gently with a wooden spoon gently even when the groups, and the yolk will be the focus. Cook egg medium for 12 minutes. (1 min add the egg laid an egg large and small minutes.) Discharge of hot water and fill pan with cold water, and eggs until needed.
When eggs are cool enough to handle, and Shell and a half in length, and then extracted yolks with a teaspoon of the absence of a white star.
Mix mayonnaise, anchovies, mustard, egg yolk and. Season with salt and pepper, but remember that the salted anchovy. Using a small spoon, fill the egg white halves with the anchovy mixture and place on serving plate. Service Garnish with sprigs of parsley or watercress and cold in the refrigerator up to 2 hours. (And any mayonnaise longer and be dry.)