Stuffed eggs

10 eggs,
100 gr. of canned, smoked brisling (sprat) in tomato sauce or oil,
2-3 dl mayonnaise,
100 g cucumber,
half a red, medium size paprika, cut lengthwise,
salt,
ground black pepper.

Hardboil the eggs, peel them and cut them lengthwise with a sharp knife. Put the yolks and the fish in a bowl, add ¾ of the mayonnaise, salt and pepper, mash everything with a fork and mix well.
Cut off very little of the round bottom of the egg halves so they won't tip over, and arrange them on a serving plate. Put the mix into the empty egg halves and spread the rest of the mayonnaise on top.
Garnish with the paprika and cucumber. The cucumber should first be sliced lengthwise and the in thin slices. Shred the paprika.

Tip: Add a big teaspoon of salt in the water, and the eggs won't crack when you boil them.

Skanus!
Audrones recipe

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