Prep 15 mins
Cook 5 mins
A great way to get your omega-3 (being or composed of polyunsaturated fatty acids that have the final double bond in the hydrocarbon chain between the third and fourth carbon atoms from one end of the molecule and that are found especially in fish, fish oils, vegetable oils, and green leafy vegetable. FOR EASTER: Prepared Horseradish with beets mixed with sour cream to make a pink color to top the eggs for Easter.
- Mash egg yolks with rest of ingredients except parsley.
- Stuff into egg whites.
- Top with chopped parsley.
Last time I had Sardines I didn't like them. For some reason I had a craving to buy some. In doing so found this & tried it. I forgot to add the mustard but it was still surprisingly good! Will do again.
These are fantastic. I reduced the recipe otherwise would not change a thing! Loved the addition of Old Bay. Thanks
I made these not as appetizers, though they’d certainly make splendid appetizers, but as one of several dishes to be eaten over the past few very hot days, while cooking involving heating the kitchen has been totally out of the question. I used scrumptious free range eggs, which had beautifully rich orange yolks. We all love sardines so these eggs met with extravagant praise from those who ate them. I pretty well doubled the amount of sardines used and, in the absence of Old Bay Seasoning, I settled for sweet paprika, and I used ¼ of a cup of mayonnaise and ½ a cup of creamy Greek yoghurt. I also sneaked in 2 finely minced cloves of garlic. So these were indeed generously stuffed eggs. I heeded Pets’R’us’ advice about the eggs tendency to discolour, so I kept the stuffing and eggs apart until just before serving. Regardless of discolouring, I’ll be including a couple of these in my lunch box from time to time! A wonderful blend of flavours and textures: just love them. Thanks for sharing another fabulous recipe!