Deviled Eggs Creole

• 4 hard cooked eggs
• 2 tbsp. Anchovy paste
• ¼ cup mayonnaise
• 2 tbsp. lemon juice
• 2 tbsp. chopped nuts
• 8 ripe olives chopped
• salt and pepper to season
• 1 can condensed mushroom soup

Cut eggs into halves. Mash yolks. Add next 7 ingredients and blend thoroughly. Refill whites of eggs. Place in casserole. Cover with mushroom soup and bake in moderate oven 350 degrees until heated through. Serve on toast. Serves 4.