Hard cook eggs. Reserve 1/2 yolk. Chop remainder fine and mix with green pepper, pimiento, anchovies, salt, pepper and onion juice. Moisten with mayonnaise dressing. Fill rose apples or small tomatoes from which centers have been removed. Cover with mayonnaise and garnish with strips of anchovy, laid crosswise. Serve each rose apple or tomato on a small plate sprinkled with chopped parsley mixed with reserved egg yolk, rubbed through a strainer.