Stuffed Eggs Recipe

Name: Stuffed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 eggs, hard boiled, cooled, and shelled; 4 1/2 ounces sardines, canned in olive oil and drained; 4 tablespoons lemon juice; 1 dash Tabasco sauce; 1/3 cup all-purpose flour; 1 1/2 cups fresh white breadcrumbs; 1 large egg, lightly beaten; vegetable oil (for deep frying); salt and pepper; fresh parsley sprig (to garnish)

Servings: persons

6 eggs, hard boiled, cooled, and shelled
4 1/2 ounces sardines, canned in olive oil and drained
4 tablespoons lemon juice
1 dash Tabasco sauce
1/3 cup all-purpose flour
1 1/2 cups fresh white breadcrumbs
1 large egg, lightly beaten
vegetable oil (for deep frying)
salt and pepper
fresh parsley sprig (to garnish)

1
Cut the eggs in half lengthwise and set aside the egg whites. Scoop out the yolks into a fine strainer and rub the yolks into a bowl.
2
Mash the sardines with a fork; mix in the egg yolks. Add lemon juice and Tabasco. Add enough mayonnaise to made a past and season with salt and pepper.
3
Spoon the filling into the egg whites mounding it slightly. Dip each egg half in the flour, then in the beaten egg, then in the bread crumbs.
4
Heat the vegetable oil for deep-frying to 350-375u00b0. Deep fry the egg halves for 2 minutes or until golden brown. Drain on paper toweling and serve hot, garnished with parsley sprigs.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, hard boiled, cooled, and shelled, 4 1/2 ounces sardines, canned in olive oil and drained, 4 tablespoons lemon juice, 1 dash Tabasco sauce, and more.

Yes, Stuffed Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eggs

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