Stuffed eggs with sprats

Name: Stuffed eggs with sprats
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs (size M); 1 tin(s) (110 g) Sprats in oil; 1 untreated lemon; 1 bunch of rocket; 4 cherry tomatoes; 1/2 bunch Chives; 3 TABLESPOONS Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 tin(s) (110 g) Sprats in oil
1 untreated lemon
1 bunch of rocket
4 cherry tomatoes
1/2 bunch Chives
3 TABLESPOONS Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Boil the eggs for about 10 minutes in boiling water until hard, quench, let them cool down and peel them. Halve eggs lengthwise, remove egg yolks. Mash the egg yolks with a fork. Take 5 sprats out of the tin, drain and also crush them with a fork. Use the remaining sprats for other purposes. Wash the lemon, grate dry, cut in half and squeeze one half. Cut from the other half. Clean the rocket, wash and shake dry. Tomatoes wash, grate dry, halve, seed and cut into small cubes. Wash chives, shake dry and cut into pieces of about 4 cm
2
Stir egg yolks, sprats and mayonnaise until smooth. Season to taste with salt, pepper and lemon juice. Pour the sprat and egg cream into a piping bag with a perforated spout and squirt into the depressions in the egg white halves
3
Arrange rocket on plates, place eggs on top. Sprinkle with diced tomatoes and garnish with pieces of chives. Serve with lemon wedges