Eggs stuffed with onions and herring

3 servings
40 min

To prepare this snack, we will use hard boiled eggs. It is best to do this in advance, then you do not have to wait for them to cool down immediately before cooking and serving. We load the eggs into a saucepan, pour cold water and put them on the stove. Cook for 5-7 minutes from the moment of boiling, adding a small amount of salt. Immediately after the end of the cooking process, we leave the eggs with cold water until they cool down completely. Herring can be bought whole or already cut on fillet. If the fish is whole, clean it, removing the head, fins and giblets. Then we make a deep cut along the back and remove the fillet. We remove the skin from the ready-made fillet by stabbing it from the edge. Clean the chilled eggs from the shell and cut into two equal halves. This must be done very carefully so as not to violate the integrity of proteins. Transfer the yolks to a deep plate, add mayonnaise and mix until homogeneous. It is best to use a blender, then you can not just mix, but get a delicate creamy texture. In the ready version of the dish, red onions look best. We peel it, mine and cut it into a very small cube. Cut herring fillet and salted cucumber into cubes, preferably the same size. We set aside a small number of herring cubes for decoration. Add the rest of the fish, onions and cucumber to the yolk cream. Season the mass with salt and ground pepper to taste. Gently mix, here we no longer use the blender, let it be pieces in egg cream so that they can be felt during meals. We fill the halves of the proteins with filling, making a small pea inside, and trying not to stain the protein so that the dish looks as neat as possible. We lay out pieces of herring on top for decoration, pressing them a little to fix. Rinse the greens, dry, finely chop and sprinkle on top, to decorate. We serve to the table in a chilled form. Enjoy your meal!