Eggs stuffed with mackerel

- simple and delicious smoked mackerel paste - detailed description with photos of the preparation steps - some ideas and suggestions for ingredient substitutes

• Preparation time: 20 minutes Egg cooking time: 8 minutes
• Number of servings: 16 stuffed halves
• Energy value 223 kcal
• Carbohydrates 1 g
• Including sugars 1 g
• Protein 13 g Fats 19 g
• Diet: gluten-free, keto, low-sugar, low-carb, high-protein.
• 8 medium-sized hard-boiled eggs
• 1 large smoked mackerel - about 340 g
• 80 g of good mayonnaise - about 3 full tablespoons
• 80 g pickled cucumbers - two small ones
• 3 tablespoons chopped chives or a little less red onion
• a pinch of pepper

Eggs stuffed with mackerel

The listed ingredients yield 16 mackerel-stuffed egg halves. Calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the ingredients used in this recipe. Before you begin preparing these smoked mackerel-stuffed eggs, I recommend reading the entire recipe to prepare for the next steps.

Eggs stuffed with mackerel recipe

Place the mackerel on a board in good lighting. Split it in half and remove the tail and head. Remove the entire backbone and bones. Pull off pieces of meat, checking for any small bones. Place the cleaned mackerel pieces on a plate and flake them with a fork, checking the flesh again. Discard the skin along with the tail, head, and bones. After cleaning, I was left with about 230 grams of ready-to-use fish.

Add about 80 grams of finely diced pickled cucumbers to the bowl with the mackerel. Add 80 grams of your favorite mayonnaise. Finally, add three tablespoons of chopped chives or a slightly smaller amount of peeled and finely chopped red onion. Sprinkle with a pinch of pepper.

Tip: You can substitute pickled cucumbers for the pickled cucumbers, or use 40 grams of pickled cucumbers and 40 grams of pickled cucumbers. If you don't like pickles, use the same amount of finely chopped pickled mushrooms. To lighten the spread a bit, replace some of the mayonnaise with 12% or 18% sour cream.

Hard-boil eight eggs. To make the eggs peel easily, I recommend adding a few tablespoons of salt to the water. Place the hard-boiled eggs in a pot of very cold water, then bruise each egg to break the shell. After a while, peel the eggs. Once cooled, cut the eggs in half lengthwise. Set the egg white halves aside, and crumble the yolks into a separate bowl with the paste ingredients.

Using a regular fork, mash and mix the ingredients for the smoked mackerel paste. The filling doesn't need to be very smooth. What's more important is that the ingredients are evenly mixed.

Fill the egg halves with the paste and place on a plate. It's a good idea to garnish the mackerel-stuffed eggs with chopped herbs before serving. Dill, chives, parsley, and watercress are all great additions. Prepared the day before serving, store in the refrigerator.

Enjoy your meal.