Recipe for cooking stuffed eggs with mackerel in oil. Options for preparing a savory snack for every day and holiday. Video recipe.
Stuffed eggs are a fairly popular dish. It is simple to perform, appetizing and satisfying. It is prepared with many delicious fillings, which can diversify the menu. For example, eggs stuffed with canned fish is a good snack that is suitable for family lunches and dinners, as well as a festive feast.
You can endlessly experiment with fish fillings for stuffing. Choose fish according to your own taste. Tuna, salmon, saury, sardine are good. The main thing is to take canned food not in tomato sauce, but in your own juice or oil. Today's version is delicious and satisfying. The filling is based on canned fish mackerel in oil with boiled yolk.
Another advantage of this cold snack is that you can eat them without getting your hands dirty. The eggs are compact in two bites. And if you want the whole snack to fit in your mouth, use quail eggs. They are small, compact, and look nice and unusual on the table. Such an appetizer is a great food for people who follow the figure and adhere to proper nutrition.
See also How to Make Spinach Cheese Stuffed Eggs.
- Caloric content per 100 g - 205 kcal.
- Servings Per Container - 12
- Cooking time - 30 minutes
Ingredients:
- Eggs - 6 pcs.
- Mackerel in oil - 1 jar 240 g
- Onions - 1 pc. small size
- Mayonnaise - 2 tablespoons
Step by step cooking stuffed eggs with mackerel in oil, recipe with photo:
1. Boil eggs in a steep consistency. Dip them in a saucepan with cold water, boil and simmer for 8-10 minutes. Then transfer to a container of ice water and change it several times. This is necessary so that the egg white after peeling from the shell is even and smooth. I draw your attention to the fact that eggs are very fresh, they are poorly cleaned, and no cold water will save the squirrels. Therefore, take eggs that are weekly fresh.
Peel the boiled eggs and cut in half.
2. Remove the boiled yolks from the eggs and place them in a bowl.
3. Open the canned fish with mackerel, remove the carcass pieces and add to the yolks. Do not add oil. Although, if you wish, you can replace mayonnaise with them. But with mayonnaise, it seems to me, the appetizer will be tastier.
4. Peel the onions, wash, chop into thin quarter rings and add to the food.
5. Next, pour the mayonnaise into a bowl. You can adjust the taste of the snack using spices. For example, add a little pepper, and add smoked cheese for piquancy.
6. Use a blender to grind the food until smooth.
7. Although at will, the filling may not be creamy, but in pieces. To do this, cut the food into pieces of the size you want.
8. Place the smooth filling in a piping bag.
9. Figuratively fill the egg halves with the filling.
10. If no piping bag is available, spoon the filling with a teaspoon.
11. Decorate the stuffed eggs with mackerel in oil with a slice of fresh cucumber, finely chopped herbs, a sprig of dill, sprinkle with sesame seeds, put a slice of olive, etc.
Place the stuffed eggs on a serving plate and serve. If you will not be serving immediately, cover the filling with a plastic bag and send it to the refrigerator so that it does not weather.
See also a video recipe on how to cook eggs stuffed with mackerel and cheese.
