1. Boil the eggs with a little salt. After 10 minutes, remove from the eggs from the heat and place in cold water.
2. Peel the eggs and cut them lengthwise on their longest side.
3. Remove the yolks and put aside.
4. Cut a small slice from the base of the egg whites so that they sit well on the plate and act as a cover for decoration.
5. Cut the avocado in half, remove the seed and peel.
6. Place the meat of the avocado in a blender with lime juice, salt, ground black pepper, extra virgin olive oil, parsley and the egg yolks. Beat well until it is a fine sauce. Put aside.
7. Chop the bacon and fry until golden brown. Drain on absorbent paper to remove the excess oil.
8. Finely chop the red onion and cut the cherry tomatoes into small chunks.
9. Fill each of the previously emptied eggs with the guacamole paste.
10. Place the cherry tomatoes, red onion and bacon on top.
11. Make a roll with the Cantabrian anchovies and place them on a cocktails stick.
12. Top each egg with a Cantabrian anchovy fillet.
13. Sprinkle with sweet paprika.

Delicious! Thank you Isabel!