Eggs stuffed with herring

Stuffed eggs are a great opportunity to add variety to the daily menu or complement the festive table. The fish is perfectly combined with the yolks of boiled eggs, finely chopped onions, fresh dill, turning into a gentle cream filling the halves of proteins.

Eggs should be hard boiled. To do this, fill them with cold water, put them on the stove, bring to a boil and add salt. This will preserve the integrity of the eggs during cooking and they will look beautiful in the finished dish. Cook the eggs for 5 minutes from the moment the water boils. As soon as the eggs are cooked, fill them with ice water to cool as quickly as possible. This will help the shell to separate well during cleaning and the halves of the eggs will remain whole and even.

We peel the cold eggs from the shell and cut them into halves. They should be the same and as smooth as possible. Carefully remove the yolks, put them in a deep dish and start cooking the fish. You can buy a ready-made herring fillet or remove it yourself. To do this, we remove the fins and head from the fish carcass, gut and cut off the fillet. Then we check for the presence of bones, remove them if there are any left and remove the skin.

Cut the herring fillet into a small cube, send it to a plate with yolks. Peel the onion, cut into small cubes and add to the future filling.

My dill, dry it well so that it does not stick together when slicing. Finely chop the greens, add to the filling. We also send mayonnaise and horseradish there. This is not quite a traditional addition to eggs, but it will diversify and set off the taste of the finished dish well.

Season the egg mass with salt, if desired, you can add other favorite spices. Stir well with a fork, until smooth, but trying not to crush the pieces of fish too much. We lay out the filling on the halves of the eggs, season them with sprigs of dill, spread them beautifully on plates and serve them to the table.

Bon appetit!