Eggs stuffed with roe.
Hard-cooked eggs lend themselves to flavors, both simple and exotic. Giving your deviled eggs some added pizzazz is relatively simple. An assortment of deviled eggs on a tray looks most inviting. Add herbs such as minced fresh tarragon, dill, or chives to the egg yolk.
2 eggs hard boiled.
30 g (1 oz) roe (salmon roe).
100 g (3,5 oz) tomatoes, sliced.
20 g (0,7 oz) oil
1 tbsp dill, chopped.
2 tbsp green onion, chopped.
1. Cut eggs length wise in half and slip out yolks into a small bowl. Fill whites with roe. (Put the roe into each half of egg white).
2. Mash yolks with a fork. Filled eggs decorate with tomatoes, greenery and mashed eggs yolks.
Scatter eggs with mayonnaise and serve.
Very fresh eggs are a mess for peeling!
Boil as usual, then go to sink and cool off enough to handle them, "rap" them all over so they are cracked around the whole egg, then just let them soak, covered with cold water for 15 minutes. They somehow get water through all the cracks and it is very easy to peel then. The peel just comes off!!
Add a little vinegar to water when boiling eggs to
prevent eggs from cracking,
When boiling eggs, be sure to add a little salt to the water, this loosens the shells and they will peel much easier.
To determine if eggs are old, put them in cold water. If they float, throw them out!