Stuffed Eggs

• This dish is one often found on buffet tables in Poland.
• It is easy to make in advance.
• It could also be served as an hor d’oeuvre.
• It works well will any tinned fish.
• The hardest part is peeling the hardboiled eggs.
• Did you know that very fresh eggs are the hardest to peel?
• It is better to boil eggs that are slightly older.
• They can be served on a bed of lettuce with sliced lemons.

Ingredients

• 6 or more hard boiled eggs – large are best
• 1 small tin of salmon, tuna or sardines – drained
• Juice of ½ a lemon
• 2 tablespoons of mayonnaise
• Salt & pepper to taste
• *
• Flat leaved parsley to garnish
• *
• OPTION – 1 tablespoon of tomato ketchup instead of 1 of the mayonnaise. 

Method

• Hard boil the eggs and leave to cool completely.
• Carefully peel the eggs.
• Cut the eggs in half.
• The yolks are used in the filling.
• In a bowl use a fork to mix the yolks, fish, lemon juice and mayonnaise.
• Put a large tablespoonful of fish mixture into each egg white hollow.
• Arrange the eggs on the serving plate with the flat leaved parsley.
• Grind some black pepper over the tops.