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Stuffed eggs with sprats

Stuffed eggs with sprats

6 eggs
2 tablespoons sour cream
salt to taste
½ teaspoons of mustard
6 pickled sprats
a handful of dill

Boil eggs until hard boiled, cool and peel them.  Cut lengthwise in half.
Take out egg yolks and add to a bowl along with sour cream, salt, mustard and dill and blend. The mass should be medium thickness.
Fill egg whites with the mass. Decorate with sprats and dill.

 

Lieldienas gaidot

Lieldienas gaidot

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