Stuffed eggs with sprats and red caviar
Description
A tasty appetizer for any gathering. You can stuff the eggs with anything you like—the filling can be simple (yolk and fried onion) or a more refined, elaborate version with smoked fish, caviar, cheese, and so on. Do not overcook the eggs, or the yolk will lose its yellow color and darken badly. Salt the water when boiling them so the shell does not crack and the white stays intact. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. I cover the eggs with cold water, add a pinch of salt, and boil them for 7 minutes after the water comes to a boil, then cool them under cold running water and peel them. I cut each one in half and remove the yolk.
- 2
Step 2
2. I put all the yolks into a bowl and mash them with a fork until smooth.
- 3
Step 3
3. I peel the garlic and grate it on a fine grater; I wash the dill and chop it finely.
- 4
Step 4
4. To the yolk I add garlic and herbs, salt and pepper to taste, add mayonnaise, and mix.
- 5
Step 5
5. I stuff each egg half with the prepared mixture.
- 6
Step 6
6. I use small sprats, placing each little fish on a paper towel to remove excess fat.
- 7
Step 7
7. Place the fish belly-down into the filling on the egg.
- 8
Step 8
8. I garnish the eggs with caviar and a sprig of herbs and serve them at the table right away, before the fish and caviar dry out.