2tablespoon finely chopped parsley or dill, or a combination of both
Salt to taste, if desired
Freshly ground pepper to taste
Cutouts of black or green olives, pimientos, or pickles
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 slice of black or green olive or other cutout.