Preparation : 8 minutes
Cooking : 10 minutes
1 tablespoon of lemon juice
1 tablespoon of prepared mustard like Dijon
1 tablespoon natural yoghurt
4 sardine fillets
Hard boil the eggs for 10 minutes in boiling water. Place in cold water to cool them, then peel the shells and slice them in half lengthwise. They are easier to slice if you run the knife under cold water before each slice. Remove the yolks. Purée the sardines with the lemon juice, yoghurt and mustard. I used a wand blender and Greek Yogurt.
Work the egg yolks into the mixture and season to taste. I used a whisk to break up the egg yolks. Either I was heavy-handed with measuring the yoghurt and mustard, or the proportions for the recipe aren’t right. If the consistency of the filling is too soft, add another cooked egg yolk.
Add the chopped parsley to the stuffing mixture. Stuff the eggs with the mixture and sprinkle with paprika. Refrigerate until serving. My teenage son saw the plate and said, Oh! Can I have some? That’s the sound of a success.