Anchovy Eggs from "Swiss Cooking" by Anne Mason, c. 1964.
6 hard-boiled eggs
1 lb. tomatoes, peeled
salt and pepper to taste
1 small tin anchovy fillets
Cut eggs in halves lengthwise and scoop out yolks, pressing through sieve into a basin. Cut 1 large tomato in halves and scoop out seeds, then chop the flesh very small. Chop three anchovy fillets and add with tomato to the egg yolks. Blend well together, adding a little of the anchovy oil is too stiff, and season to taste. Fill egg whites with mixture and arrange on lettuce leaves. Garnish with tomato slices and remaining anchovy fillets. Serve mayonnaise separately.