Stuffed Boiled Eggs
"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."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
5
ingredients
- 10 eggs (hard boiled)
- 5 -6 5 -6 ounces pilchards or 5 -6 ounces other spiced fish
- milk
- black pepper
- lemon juice
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
What can I say? I love to cook. And I love to eat.
<br>
<br>As I am Bulgarian and as I live in Bulgaria I'm bound to do and to post the recipes for many typical Bulgarian or Balkan dishes - like the potato moussaka, the tikvenik and the tarator. You can check out all those and some other Bulrarian recipes posted by other people on the site in my specially devised public cookbook. I hope you try and like them. Bon apetit!
