Herring-Stuffed Eggs
Bright, stylish, and beautiful! Add something new to your menu! Herring-stuffed eggs are an appetizer that can liven up an everyday menu and dress up a holiday table. The delicate flavor of egg yolks paired with little pieces of fish and finished with fresh herbs. Very tasty and beautiful!
Ira
Recipe author
Herring-Stuffed Eggs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
2 g
Fats 50 %
2 g
Carbohydrates 0 %
0 g
31 kcal
GI:
0
/
0
/
0
- Stuffed eggs are a great way to add variety to your daily menu or round out a holiday table. The fish pairs beautifully with the yolks of boiled eggs, finely chopped onion, and fresh dill, turning into a tender filling for the egg-white halves. The eggs should be hard-boiled. Cover them with cold water, put them on the stove, bring to a boil, and add salt — this keeps the eggs intact while cooking so they look nice in the finished dish. Boil the eggs for 5 minutes from the moment the water boils. As soon as they're done, plunge them into ice water to cool them as fast as possible — this helps the shell come off cleanly and keeps the egg halves whole and even. Peel the cold eggs and cut them in half. They should be uniform and as even as possible. Carefully remove the yolks, put them in a deep dish, and start on the fish. You can buy a ready-made herring fillet or fillet it yourself: remove the fins and head from the fish, gut it, and cut off the fillet. Then check for bones, remove any that are left, and take off the skin. Cut the herring fillet into a small dice and add it to the dish with the yolks. Peel the onion, cut it into small cubes, and add it to the filling. Wash the dill and dry it well so it doesn't clump when you chop it. Finely chop the herbs and add them to the filling. Add the mayonnaise and horseradish too. Horseradish isn't quite the traditional addition to eggs, but it nicely varies and brings out the flavor of the finished dish. Season the egg mixture with salt, and add other favorite spices if you like. Stir well with a fork until smooth, but try not to crush the fish pieces too much. Spoon the filling into the egg-white halves, garnish them with sprigs of dill, arrange them nicely on plates, and serve. 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
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Grated table horseradish - 117 kcal/100g
- Fresh dill - 38 kcal/100g
- Salad mayonnaise 50% fat - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provençal mayonnaise - 624 kcal/100g
- Provençal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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