STUFFED BOILED EGGS
This seems to be quite on the low-carb side. It's supposedly a typical Bulgarian dish again from the Bulgarian National Cuisine cookbook of Zemizdat. By the way I'm guessing at fish quantity because there is a typo in the book and it's missing. Cook time is boiling time for the eggs.
Provided by Nelka
Categories Lemon
Time 30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Cut the eggs into halves and take out the yolks.
- Remove the skin and the bones from the fish (if needed) and smash into a paste with the yolks; add a bit of milk (again if needed) and spice to taste with black pepper and lemon juice.
- Stuff the empty egg white halves with the mixture and serve over salad leaves, parley leaves or finely chopped olives.
Nutrition Facts : Calories 207, Fat 12.7, SaturatedFat 3.7, Cholesterol 447.3, Sodium 1188, Carbohydrate 0.8, Sugar 0.8, Protein 20.8
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