Eggs Stuffed with Sardine from The Times Cookery Book by Katie Stewart
Hard-boil the eggs, remove the shells and slice the eggs in half lengthways. With the tip of a knife blade push the yolks out of the whites into a mixing basin. Add the sardines (tails removed) and...
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Cooking tools:
- Piping bag
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
Ingredients
- squeeze of lemon juice
- 1 tablespoon cream or mayonnaise
- salt
- pepper
- 4 eggs
- 1 tin sardines
- 4 crisp lettuce leaves
- chopped parsley
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