Cut the eggs in half lengthways and, using a teaspoon, carefully scoop out the yolks into a fine
sieve, reserving the egg white halves. Rub the yolks through the sieve into a bowl.
Mash the sardines with a fork, then mix with the egg yolks. Stir in the lemon juice and Tabasco,
then add enough mayonnaise to make a paste. Season to taste with salt and pepper.
Spoon the filling into the egg white halves, mounding it up well. Spread out the flour and
breadcrumbs in separate shallow dishes. Dip each egg half first in the flour, then in the beaten
egg and finally in the breadcrumbs.
Heat the vegetable oil for deep-frying in a deep-fat fryer or large pan to 180-190ºC /
350-375ºF, or until a cube of bread browns in 30 seconds. Deep-fry the egg halves, in batches if
necessary, for 2 minutes or until golden brown. Drain on kitchen paper and serve hot, garnished
with parsley sprigs.