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Stuffed eggs with rolls of lightly salted sprat

Deviled Eggs with Lightly Salted Sprat Rolls

An original appetizer that will win your guests over! Little rolls of lightly salted sprat with a zesty filling, alongside deviled eggs. These are really two separate, simple appetizers that pair nicely together, so you can serve them as a single dish.

Olga

Recipe author

Stuffed eggs with rolls of lightly salted sprat

Composition / ingredients

Servings:

Eggs

Sour cream

Dill

Ground black pepper

Salt

Sprat (lightly salted)

300

Rusks (rye)

Green onion

Dill

Sour cream

Horseradish (hot)

1.5

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 46 % 11 g

Carbohydrates 4 % 1 g

155 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

Boil the eggs and let them cool. Clean the sprat, removing the guts and heads.
Step 2:

Then remove the backbone, trying to keep each fish as intact as possible.
Step 3:

Grind the rye rusks in a coffee grinder.
Step 4:

Finely chop the fresh herbs.
Step 5:

In a bowl, mix the sour cream and horseradish.
Step 6:

Add the ground rusks and black pepper.
Step 7:

Add the chopped herbs and stir.
Step 8:

Place 1/2 teaspoon of filling on the wide end of each sprat fillet.
Step 9:

Roll up each fish so the filling is tucked inside.
Step 10:

Peel the eggs and cut them in half.
Step 11:

Carefully scoop out the yolks and mash them with the sour cream, finely chopped dill, pepper, and salt until smooth.
Step 12:

Fill the egg-white halves with the mixture, packing it in firmly with your finger.
Step 13:

Set a sprat roll on the edge of each stuffed egg and garnish with fresh herbs.