(Fyllda ägghalvor)
An important part of the cold Smörgåsbord. Especially popular with all those who find the cold fish dishes a bit too challenging.
4 hard boiled eggs
45 ml butter, softened at room temperature (do not substitute margarine)
15 to 30 ml anchovy paste
pepper to taste
salt if needed
Slice eggs in half lengthwise. Remove the yolks and arrange the white shells on a plate with a bed of lettuce or kale. Mix together the yolks, butter, anchovy paste and seasonings. Put mixture in a pastry tube and refill the egg white shells, forcing filling through a fancy tip. Garnish filled eggs with thin strips of anchovy, parsley sprigs, dill or paprika. Nice served with slices of tomato.