Cool the eggs in cold water and peel them. Cut lengthways and carefully lift out the egg yolks. Chop the anchovy fillets, stir with butter and egg yolks until foamy, add a little mayonnaise and pepper. Shape the mixture into balls that are placed in the hollowed out egg white halves. Decorate the top with capers. Arrange in a bowl or on a platter on lettuce leaves.
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