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.
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