Salmon-Stuffed Eggs Revamped
Salmon-Stuffed Eggs Revamped
Ingrediënten
- 5 large hard-boiled eggs
- 1 can 6 ounces salmon, drained and flaked
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- 1 teaspoon finely chopped fresh parsley
- 1 large egg beaten
- Panko breadcrumbs for coating
- Olive oil for shallow frying
Instructies
Prepare the Egg Mixture:
- Slice the hard-boiled eggs in half lengthwise.
- Remove the yolks and reserve the yolks from 4 halves.
- In a bowl, combine the flaked salmon, reserved egg yolks (discard the rest), tomato paste, salt, pepper, and chopped parsley.
- Mix thoroughly.
Stuff the Egg Whites:
- Spoon the salmon mixture into the egg white halves, distributing evenly.
- Refrigerate the stuffed eggs for at least 30 minutes to set.
Prepare for Frying:
- In separate shallow bowls, place the beaten egg and panko breadcrumbs.
- Heat a thin layer of olive oil in a skillet over medium-high heat.
Coat and Fry the Stuffed Eggs:
- Dip each stuffed egg into the beaten egg, ensuring it’s coated all around.
- Then, dredge it in the breadcrumbs, pressing gently to adhere.
- Carefully place the coated eggs into the heated oil and fry until golden brown on all sides, turning occasionally for even cooking.
- This should take about 3-4 minutes per batch.
- Remove the fried eggs using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Serve:
- Serve the Salmon-Stuffed Eggs warm or at room temperature as a delightful tapa or appetizer.
Nutritional Information
Calories: 220 kcal
