SARDINE STUFFED EGGS (Swedish, 24)
12 medium eggs
½ cup sour cream
2 tablespoons Dijon-style mustard
2 teaspoons drained bottled horseradish
2 teaspoons fresh lemon juice
1/3 cup minced fresh parsley leaves, plus whole parsley leaves for garnish
a 3-¾ ounce can brisling sardines in olive oil, drained and chopped coarse
- Place the eggs in a saucepan, cover them with cold water, turn heat to medium high, and set a timer for 15 minutes. When bubbles first appear, reduce heat to medium and simmer the eggs, stirring gently from time to time (to assure that the yolks will set in the center of the eggs, creating a balanced receptacle for the stuffing.) until the timer goes off. Remove from stove, place pan in sink and run cold water over eggs for 5 minutes, until they have cooled completely. (This causes a jacket of steam to form between the egg and shell to facilitate peeling.) Peel the eggs and, using a knife run under cold water, halve them lengthwise.
- Scoop the yolks from the eggs, keeping the egg white halves intact, and use a spatula to force the yolks through a fine sieve into a small bowl. Add the sour cream, mustard, horseradish, lemon juice, minced parsley and salt and pepper to taste and whisk the mixture until it is combined well.
- Shave a thin slice from the bottoms of the egg white halves so they will sit flat on a plate. Divide the sardines among the egg white halves and, with a pastry bag fitted with a ½ inch decorative tip, pipe the yolk mixture into the whites.
- Garnish the deviled eggs with the remaining whole parsley leaves.