Print Recipe
 Eggs Stuffed with Mackerel Paste Recipe
A beautiful and delicious dish for a Sunday breakfast or for a festive table. Combining the ingredients can be a bit awkward, but don't worry, you'll like the taste.
Course Birthday Food Dishes, Breakfast Lunch, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
Cook Time 20 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Boil the eggs, cool, peel, cut into halves.
    Boil the eggs, cool, peel, cut into halves.
  2. Peel the mackerel, separate the fillets.
    Peel the mackerel, separate the fillets.
  3. Remove the yolk from the egg halves. Leave one half of the yolk for decoration.
    Remove the yolk from the egg halves. Leave one half of the yolk for decoration.
  4. In a blender, chop the mackerel fillets and egg yolks.
    In a blender, chop the mackerel fillets and egg yolks.
  5. Add the softened butter and mustard and whisk again.
    Add the softened butter and mustard and whisk again.
  6. For the beauty of the dish, the resulting paste is placed in a pastry syringe or cornet. Squeeze the paste into half of the eggs. Decorate the dish with lettuce leaves, crumbled yolk, dill greens and tomatoes.
    For the beauty of the dish, the resulting paste is placed in a pastry syringe or cornet. Squeeze the paste into half of the eggs. Decorate the dish with lettuce leaves, crumbled yolk, dill greens and tomatoes.
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