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Deviled Eggs with Sprat

Simple, quick, and tasty — one take on stuffed eggs. My husband is reluctant to eat fish in any form, but since he loves hard-boiled eggs, I got the idea to combine the two.

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Stuffed eggs with sprat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 11 g
Fats 57 % 16 g
Carbohydrates 4 % 1 g
164 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

  1. Step 1:

    Step 1

    Boil the eggs. Clean the sprat, removing the guts, head, backbone, and top fin (sprat cleans easily).

  2. Step 2:

    Step 2

    Peel the eggs, cut them in half, and carefully scoop out the yolks (without tearing the whites).

  3. Step 3:

    Step 3

    Cut the sprat fillets into small squares.

  4. Step 4:

    Step 4

    And add them to the yolks.

  5. Step 5:

    Step 5

    Add the mayonnaise, herbs, and seasonings. Mix it up, mashing the yolks until smooth.

  6. Step 6:

    Step 6

    If you have a blender, mixer, or other kitchen gadgets, it's even easier — and the filling comes out even richer.

  7. Step 7:

    Step 7

    Fill the egg whites, and your appetizer is ready.

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Baltic sprat - 137  kcal/100g
  • Hot smoked sprat - 162  kcal/100g
  • Caspian sprat - 191  kcal/100g
  • Spiced sprat - 154  kcal/100g
  • Salt sprat - 137  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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