Boil the eggs hard-boiled, cool, peel, cut in half, carefully remove the yolks.
Drain the oil from the canned food, remove the bones, mash the fish with a fork.
Peel the boiled carrots and grate them on a fine grater.
Add the cheese and egg yolks, grated on a fine grater.
For the filling, mix sour cream, mustard and soy sauce.
Season the fish mass with sauce. Mix well.
Using a pastry bag or spoon, fill the egg halves with the resulting mass.