Eggs stuffed with cod liver

6 servings
30 min

Prepare products. Rinse the greens under cool water and dry. Boil eggs for 15-16 minutes from the moment of boiling and immediately cool under cold water, they are needed & quot; hard-boiled & quot;.

Then cut the eggs in half, separate the yolks into a deep bowl. Separate the parsley leaves from the stems and very finely chop. If desired, you can add other favorite greens, I often add a sprig of cilantro, dill and a small stalk of green onions.

Carefully stretch the yolks, the fork will cope with this well.

Drain the oil from the cod liver and add to the yolks. It is good to work with a fork again, kneading and rubbing the mass, achieve homogeneity.

Pour in the greens, stir.

Remove the sample, if necessary, add more. Add a little mayonnaise, but without busting. If desired, sprinkle a little pepper. Mix everything well, the mass should be homogeneous and plastic, but not liquid.

Fill the egg halves. This can be done with a teaspoon or using a confectionery syringe, a bag. Decorate at your discretion. On weekdays, I use just parsley leaves or dill greens. The festive table can be prepared as a themed boat; cut the bottom of the protein half a little for stability, put on toasted toast bread (it should not be large), stick a skewer-mast with a cucumber sail into the yolk mass.