Anchovy-Stuffed Eggs

• 2 eggs hard-boiled
• 2 Tbsp. anchovies, finely chopped
• 1 tsp. olive oil
• 1 Tbsp. lemon juice plus 1 tsp. finely grated zest
• 0.5 tsp. Dijon mustard
• 1 generous pinch of smoked paprika
• 2 Tbsp. mayonnaise
• 1 small handful of parsley, finely chopped
• Cornichons or small pickled onions, to serve

Put the anchovies in a bowl with the oil and mash them to a paste, then add the lemon zest, mustard, paprika and mayonnaise and mix until smooth. Stir in the parsley.

Carefully peel the eggs and cut them in half lengthways. Scoop out the yolks and set the white halves neatly aside. Add the yolks to the anchovy mixture, then mash that all lightly together. Taste the stuffing mixture; season with lemon juice, salt, and pepper to taste.

Spoon or pipe the stuffing back into the egg-white halves, then serve them at room temperature with a few cornichons or little pickled onions.