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Stuffed Eggs

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 Serves: 6
6 hard-boiled eggs, cooled and shelled
120g / 4 1/4 oz canned sardines in olive oil, drained
4 tbsp lemon juice
dash of Tabasco sauce
1-2 tbsp mayonnaise
sail and pepper
55g / 2oz plain flour
85g / 3oz fresh white
1 large egg, lightly beaten
vegetable oil, for deep-frying
fresh parsley sprigs, to garnish

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.

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