Deviled Eggs Stuffed with Onion and Herring
A great appetizer for the holiday table! Give it a try! These stuffed eggs are pretty, bright, and very tasty. The tender fish fillet pairs perfectly with the rest of the filling. The dish needs just a handful of ingredients, and the result will dress up your holiday table beautifully!
Alina
Recipe author
Deviled Eggs Stuffed with Onion and Herring
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 %
3 g
Fats 57 %
4 g
Carbohydrates 0 %
0 g
55 kcal
GI:
0
/
0
/
0
- For this appetizer we'll use hard-boiled eggs. It's best to cook them ahead of time, so you don't have to wait for them to cool right before assembling and serving. Put the eggs in a saucepan, cover with cold water, and set it on the stove. Cook for 5–7 minutes from the moment the water boils, adding a little salt. As soon as they're done, cover the eggs with cold water and leave them to cool completely. You can buy the herring whole or already filleted. If the fish is whole, clean it — remove the head and fins and gut it. Then make a deep cut along the back and lift off the fillet. Peel the skin off the prepared fillet, working a knife under it from the edge. Peel the cooled eggs and cut them in half lengthwise into two equal halves. Do this very carefully so you don't tear the whites. Transfer the yolks to a deep bowl, add mayonnaise, and mix until smooth. A blender works best — it doesn't just mix but gives you a delicate, creamy texture. Red onion looks best in the finished dish. Peel it, wash it, and cut it into a very small dice. Cut the herring fillet and pickle into cubes, ideally the same size. Set aside a few herring cubes for garnish. Add the rest of the fish, the onion, and the pickle to the yolk cream. Season with salt and ground pepper to taste. Fold it together gently — don't use the blender here; you want distinct pieces in the egg cream so you can feel them as you eat. Fill the egg-white halves with the stuffing, mounding it slightly inside and trying not to smear the whites so the dish looks as neat as possible. Top with the reserved herring pieces, pressing them in a little to hold them in place. Wash, dry, and finely chop the fresh herbs, and scatter them over the top as a garnish. Serve chilled. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Herring in vegetable oil - 301 kcal/100g
- Herring in sour cream - 97 kcal/100g
- Herring in tomato sauce - 159 kcal/100g
- Hot-smoked herring - 215 kcal/100g
- Pickled herring - 192 kcal/100g
- Fresh herring - 161 kcal/100g
- Salted herring - 217 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise 50% fat - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pickles - 11 kcal/100g
- Fresh frozen soup greens, packaged - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
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