Stuffed eggs

Devilled eggs with herring

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Devilled eggs are hard-boiled eggs filled with stuffing. Such stuffing can be prepared from boiled or baked vegetables, cold cuts of meat, seafood or fish. The simplest stuffing is probably the one made from boiled egg yolks, mustard and sour cream. However, if you wish to make a little more complex one, then try the stuffing from the recipe below. To prepare it, I used herring in oil brine, sour apple and red onion. I seasoned the stuffing with vegetable oil and apple cider vinegar, but I decided not to add any mayonnaise. These devilled eggs can be served on the Easter table, at parties such as birthdays, name days or meetings with friends. They are also great when served for dinner, lunch and breakfast.

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Stuffed eggs
Devilled eggs

Ingredients for devilled eggs for herring.

  • 5 big eggs
  • 150 g herring in oil brine
  • 40 g red onion
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of chopped parsley
  • a pinch of black pepper
  • a pinch of salt
  • 50 g apple
  • 1 tablespoon of oil

How to make devilled eggs with herring.

Remove the herring from the oil brine, lightly rub its excess with a paper towel, then cut the herring into thin strips. Dice the onion into small cubes. Peel the apple and cut it into small cubes. Combine the slices of herring, apple, onion, apple cider vinegar, oil, finely chopped parsley, a small pinch of salt and pepper in a bowl.

Hard-boil the eggs, cool them down, peel them and cut each one in half. Place a good amount of herring stuffing on top of each half of the egg. Put the eggs on a serving dish or saucer and keep them in the fridge before serving.

Stuffed eggs
Devilled eggs

Good to know when making devilled eggs with herring.

You can replace the herring in oil brine with salted herring or pickled herring. Salted herring must first be soaked in cold water. It is good to change the water about two to three times.

I did not remove the yolks from the cooked eggs, I cut the hard-boiled eggs in half and put the stuffing on top of them. I usually cook the eggs for 9 minutes, unless I use small ones, in which case it is 8 minutes. When cooking the eggs, I add a pinch of salt to the water, as it helps peeling the shells later. Pour out the boiling water, add in very cold water and set the eggs aside to cool down for 10 minutes.

Do you like dishes with herring? If so, try our recipe for Pink herring salad.

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Devilled eggs with herring
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