50g can anchovy fillets in olive oil
1 small onion, finely sliced
4 tbsp mayonnaise
1 tbsp chopped at leaf parsley leaves
1. Heat the olive oil from the anchovies in a heavy-based pan. Add 3⁄4 the onion, cover and cook for 5 minutes. Quarter 6 anchovies; set aside. Finely chop the remainder and add to the onions. Cook, uncovered, over a low-medium heat for 15-20 minutes, until sticky. If they catch, add a little water and scrape the base of the pan. Set aside to cool.
2. Meanwhile, preheat the grill to high. Spread the remaining onion on a foil-lined tray with a pinch of salt. Grill for 10-12 minutes, until blackened. Cool completely and crush to a powder in a pestle and mortar (or small food processor).
3. Boil the eggs in salted water for 10 minutes, drain and run under the cold tap until cool. Peel and halve. Pop out the yolks and whizz in a small food processor with the sticky onions and mayonnaise to make a thick paste; season. Chill with the egg whites.
4. Pipe or spoon the lling into the whites. Top with the reserved anchovies and sprinkle over the burnt onions and parsley before serving.
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