4 eggs, hard-boiled • 25 g/1 oz butter, softened 1 teaspoon anchovy paste
1 sprig fresh flat-leaf parsley, finely chopped 8 cooked, peeled prawns• salt


1.Shell the eggs, halve lengthways and scoop out the yolks into a bowl. Mash with a fork, add the butter and anchovy paste and mix well.
2.Fill the egg whites with the mixture and sprinkle with theparsley. Arrange the prawns on top.

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