- 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.