- 6 hard-boiled eggs
- 3 tablespoon sour cream
- 2 tablespoon anchovy paste
- 1 teaspoon dijon mustard
- kosher salt and freshly ground black pepper, to taste
- 12 white anchovy fillets, rinsed and drained
- 1 tablespoon minced chives
- 1/2 small head frisée, leaved separated, for garnish
- Halve the eggs lengthwise and remove yolks, set white aside. Place the yolks in a small bowl and mash with a fork. Stir in the sour cream, paste, mustard, and salt and pepper. Transfer to a small piping bag fitted with a 3/8-inch star tip and pipe into the egg white cavities, and then place an anchovy fillet over each egg. Sprinkle with chives and place the eggs on a bed of frisée on a serving platter.