Quick & Tasty Fish-Stuffed Eggs

A simple and delicious cold appetizer in just 10 minutes. Eggs with canned fish will decorate any holiday. They look so delicious that they fly off the table first. They can be made from saury, pink salmon, sardines, tuna, pollock liver, and so on. You can replace mayonnaise with sour cream.
cook time: 20 min
Hazel Farrow
Quick & Tasty Fish-Stuffed Eggs

Nutrition Facts (per serving)

211
Calories
16g
Fat
1g
Carbs
14g
Protein

Ingredients (5 portions)

Basic:

Onion 0.5 pc
Ground black pepper to taste
Eggs 5 pc
Mayonnaise 2 tsp
Dill to taste
Canned fish (any — sardine, pink salmon, tuna, etc.) 250 g

Recipe instructions

Step 1

Step 1
How to make eggs with canned fish? Very simple, first prepare the necessary ingredients. Take any canned fish you prefer, I took pink salmon. Instead of onions, you can use one clove of garlic.

Step 2

Step 2
Boil chicken eggs hard and cool in cold water. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 3

Step 3
Peel the eggs, cut them in half and separate the yolks from the whites.

Step 4

Step 4
Peel the onion, wash it, chop it finely with a knife, and mash it lightly with your hands.

Step 5

Step 5
Place the canned fish in a bowl, remove large bones and spines, and mash the canned fish well with a fork.

Step 6

Step 6
Wash the dill and dry with paper towels. Finely chop with a knife.

Step 7

Step 7
Place the yolks, canned food, onions and dill in one bowl, add mayonnaise and ground pepper.

Step 8

Step 8
Mix all ingredients well until smooth, mashing the egg yolks with a fork; add salt if necessary.

Step 9

Step 9
Stuff the egg whites with the resulting mixture using a teaspoon and make a small “cap”. Serve, garnished with greens, bon appetit!

Additional rubrics

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