12 eggs 4 Tbsp. or more olive oil 1 Tbsp. chopped capers 2 Tbsp. chopped parsley 2 tsp. anchovy paste 1 small clove garlic, minced 1 tsp. Dijon mustard Pimento strips Whole capers Salt, to taste
Put the eggs in a pot of cold water and bring to a boil. Cover the pot, turn off the heat and let sit for 15 minutes. Drain and immerse in cold water. Tap the eggs, roll on the counter and peel, starting from the large end. Slice the eggs, lengthwise or crosswise, and remove the yolks. Unless you are blessed with a deviled egg plate, slice off a small piece on the ends to make the eggs stand up on a flat surface.
In a bowl, combine yolks with the oil, chopped capers, anchovy paste, garlic and mustard. Mash and stir with a fork until creamy, adding more olive oil if it seems too dry, then salt to taste. Spoon mixture into the whites, garnish with a strip of pimento and a couple of capers, and serve at room temperature.