Prep 15 mins
Cook 0 mins
- 4 hard-boiled eggs
- 1 onion, preferably red
- 1 (4 1/2 ounce) can anchovy fillets
- 2 tablespoons finely chopped parsley or 2 tablespoons chives
- Chop all ingredients very fine.
- Divide into 4 round heaps.
- Serve with hot buttered toast.
- A glass (or two) of beer goes very nicely with this little"delight".