Deep-Fried Stuffed Eggs

• 6 hard-boiled eggs
• 1 tin sardines
• 1 teaspoon french mus

Cut the eggs in half lengthwise and remove the yolks. Sieve the yolks; mash the sardines and mix well together. Add the seasonings and sufficient mayonnaise to make a firm paste.

Mound each half of egg with the filling and form into shape of whole egg. Dip in flour and then coat with egg and breadcrumbs. Fry about 2 minutes or until a golden-brown colour in deep hot oil.