Mediterranean Brisling Devilled Eggs - Clover Leaf

Ingredients

• Hard-boil the eggs and cut each one into halves.
• Remove the egg yolks and mix them with the sardines and the sauce. If the purée seems too dry, add some mayonnaise.
• Refrigerate both purée and halved egg whites until ready to assemble before serving.
• Gently spoon purée in the egg whites, and garnish with chives, tomato and olive slice.
• Serve immediately.