Hard boil the eggs, quickly cool them, peel and then cut in half lengthways.
Remove the yolks and leave whites in cold water, to stay soft.
Soak the anchovies in milk to remove the excess salt, then drain them, unless they have soaked up all the milk, and pound until smooth.
Work butter and egg yolks into anchovies.
Season with black pepper.
Dry the egg whites and fill with the anchovy mixture; put halves together again.
Serve the eggs coated with mayonnaise, lightly flavoured with the herbs.
Garnish with sprays of watercress.
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