Stuffed eggs with canned fish

For this recipe, any natural canned fish in its own juice or with the addition of a small amount of oil (but not with tomatoes), for example, salmon, saury, sardines, mackerel, etc., is suitable. It turns out to be a chic and quick snack for the festive table.

Ingredients

• Canned fish - 1 can
• Eggs - 4 pcs.
• Onions - 0.5-1 pcs.
• Salt - 1 pinch (to taste)
• Ground black pepper - 1 pinch (to taste)
• Sour cream (or mayonnaise) - 50 g (to taste)
• Dill - 6 branches (to taste)

Directions

1. Boil eggs hard-boiled. To do this, pour the eggs with cold water, put on fire, bring to a boil. Cook over low heat for 10 minutes. Drain the boiling water, pour cold water, cool.
2. Peel the onion, wash, chop finely.
3. Wash the dill, chop finely.
4. Peel the eggs, cut in half.
5. Separate the yolks from the whites. Grind the yolks with a fork into a homogeneous mass.
6. Open a jar of canned fish.
7. Grind the fish in a small bowl with a fork.
8. Add finely chopped onions, a little dill, and ground pepper to taste.
9. Stir everything well, add pounded yolks of hard-boiled eggs, 1-2 tablespoons of sour cream (or mayonnaise) into the resulting mass, mix everything thoroughly.
10. Fill the egg white with the resulting mass so as to get the shape of an egg.
11. Stuffed eggs with canned fish are ready.
12. Put the stuffed eggs on a plate, pour over sour cream or mayonnaise and serve.
13. Bon Appetit!