Place eggs in saucepan and cover with cold water. Bring just to a boil, reduce heat and simmer 13 minutes. Peel eggs.
Slice eggs lengthwise in half and remove yolks. In a large bowl, combine yolks, mayonnaise, onion, anchovy paste and pepper. Mash with a fork to combine. With a small spatula, fill egg whites with yolk mixture, mounding the tops. Garnish with parsley.