Caesar Stuffed Eggs

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12 large hard-boiled eggs, peeled

1 small clove garlic

2 teaspoons anchovy paste

A handful grated Parmigiano-Reggiano

3 to 4 tablespoons mayonnaise, just enough to bind

1 teaspoon Worcestershire sauce

Juice of 1/2 lemon

1 teaspoon coarse black pepper

2 romaine lettuce leaves, from the heart, finely chopped