Prep 20 mins
Cook 10 mins
This seems to be quite on the low-carb side. It's supposedly a typical Bulgarian dish again from the Bulgarian National Cuisine cookbook of Zemizdat. By the way I'm guessing at fish quantity because there is a typo in the book and it's missing. Cook time is boiling time for the eggs.
- 10 eggs (hard boiled)
- 5 -6 ounces anchovies or 5 -6 ounces pilchards or 5 -6 ounces other spiced fish
- black pepper
- lemon juice
- Cut the eggs into halves and take out the yolks.
- Remove the skin and the bones from the fish (if needed) and smash into a paste with the yolks; add a bit of milk (again if needed) and spice to taste with black pepper and lemon juice.
- Stuff the empty egg white halves with the mixture and serve over salad leaves, parley leaves or finely chopped olives.