Stuffed Mackerel Eggs
Looking for a twist on the usual deviled eggs? These mackerel eggs are a Lithuanian recipe that’ll take your Easter spread to the next level. Packed with smoky mackerel and creamy goodness, they’re perfect for those who love a little something extra with their deviled eggs. Trust me, once you try them, the classic version might not stand a chance!
Ingredients
- 5 hard boiled eggs
- 1 smoked mackerel filet skin-off
- 2 tablespoon mayonnaise
- 2 tablespoon sour cream
- 1 teaspoon Dijon mustard
Instructions
- Peel the hard-boiled eggs, cut them in half and scoop out the yolks. Place the yolks into a mixing bowl.
- Take the skin off your smoked mackerel filet. Tear the mackerel flesh into small pieces and place them into the bowl with the egg yolks.
- Add the sour cream, mayo and mustard.
- Mash everything thoroughly with a fork into a paste. Season with salt and black pepper.
- Spoon the mackerel mixture into the egg white halves, and decorate with herbs.
Notes
HOW TO COOK HARD-BOILED EGGS?
- Place the eggs in a pan and cover them with cold water.
- Heat the pan over medium-high heat until the water comes to a rolling boil.
- Once boiling, reduce the heat to a gentle simmer and cook the eggs for 10-14 minutes, depending on the size.
- While the eggs cook, prepare an ice bath by filling a large bowl with cold water and a splash of vinegar.
- Once the eggs are done, use a slotted spoon to transfer them into the ice bath and let them cool down.