Hard-Cooked Eggs with Piquant Sauce

Yield:	6 Servings
Categories:	Buffet, Eggs

6	lg	Eggs
2	tb	Olive oil
1/2	tb	Chopped capers
1	tb	Finely chopped parsley
1	ts	Anchovy paste
1/4	ts	Finely chopped garlic
1/4	ts	Dijon mustard
12	sm	Stri pimento; for garnish

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