Sardine-Stuffed Eggs

Name: Sardine-Stuffed Eggs
Cuisine: United States
Ingredients: Freshly ground pepper to taste; Cutouts of black or green olives, pimientos, or pickles; 1 tablespoon mayonnaise; Salt to taste, if desired; 2 tablespoons butter, at room temperature; 1 can (3¾ ounces) skinless and boneless sardines; 2 tablespoon finely chopped parsley or dill, or a combination of both; 4 Hard-Cooked Eggs; 2 teaspoons cider vinegar

Preparation info

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 can (3¾ ounces) skinless and boneless sardines
4 Hard-Cooked Eggs

Americas
United States
Lunch
Pescatarian
Gluten-free

Method

Drain the sardines and put them in a bowl. Press with the back of a fork until smooth. Add the sieved egg yolks, vinegar, mayonnaise, butter, parsley, and salt and pepper to taste. Blend.
Equip a pastry bag with a star tube (No. 4). Fill the bag with the sardine mixture and pipe it into the egg-white hollows. Garnish the top of each stuffed egg with a small sli