Sardine Surprise: Omega-3 Infused Deviled Eggs with Pink Horseradish Topping 🐟🥚🌸

Sardine Deviled Eggs 🥚

Overview:

Sardine Deviled Eggs are a delightful twist on the classic deviled eggs recipe, infusing it with the savory goodness of omega-3-rich sardines. This recipe serves as a perfect appetizer or snack, particularly suited for Easter gatherings. Elevate your egg game this holiday season with this delectable treat!

🕒 Time Table:

📝 Description:

These Sardine Deviled Eggs not only tantalize your taste buds but also provide a boost of omega-3 fatty acids, thanks to the inclusion of sardines. Omega-3s are essential for maintaining heart health and overall well-being. For an Easter-themed twist, we adorn these deviled eggs with a vibrant pink topping made from a blend of prepared horseradish with beets and sour cream, adding a pop of color to your holiday spread.

🥘 Recipe Category:

Lunch/Snacks

🏷️ Keywords:

“< 30 Mins", "Easy"

🥚 Ingredients:

• 12 hard-boiled eggs
• 1 shallot
• 1 tablespoon Dijon mustard
• 1/4 cup mayonnaise
• 1 can (3.75 ounces) sardines, drained
• 1/2 cup fresh parsley, chopped
• For the pink topping:
  • 2 tablespoons prepared horseradish with beets
  • 1/4 cup sour cream

📊 Nutritional Information (Per Serving):

• Calories: 138.1
• Fat Content: 9.7g
• Saturated Fat Content: 2.3g
• Cholesterol Content: 203.3mg
• Sodium Content: 187.3mg
• Carbohydrate Content: 3.2g
• Fiber Content: 0g
• Sugar Content: 1.2g
• Protein Content: 8.9g

🍽️ Serving Size & Yield:

• Recipe Servings: 12
• Recipe Yield: 24 appetizers

🔪 Instructions:

1. Preparation:

   • Start by halving the hard-boiled eggs lengthwise, carefully removing the yolks and placing them in a mixing bowl.
   • Finely chop the shallot and add it to the bowl with the egg yolks.
   • Drain the sardines and add them to the bowl as well.
   • To the bowl, add Dijon mustard and mayonnaise.

2. Mashing and Mixing:

   • Using a fork or potato masher, mash the egg yolks, shallot, sardines, mustard, and mayonnaise until well combined and smooth.

3. Filling the Eggs:

   • Spoon or pipe the yolk mixture into the hollowed egg whites, evenly distributing it among all the egg halves.

4. Preparing the Pink Topping:

   • In a separate bowl, combine the prepared horseradish with beets and sour cream, mixing until the mixture achieves a vibrant pink color.

5. Finishing Touches:

   • Gently spoon a dollop of the pink topping onto each stuffed egg half, adding a colorful and flavorful finishing touch.
   • Sprinkle the chopped parsley over the eggs for added freshness and visual appeal.

6. Serving:

   • Arrange the Sardine Deviled Eggs on a serving platter and serve immediately as a delightful appetizer or snack for Easter celebrations or any occasion.

📝 Note:

• For an extra burst of flavor, consider adding a dash of lemon juice or a sprinkle of paprika to the yolk mixture.
• These deviled eggs can be prepared in advance and stored in the refrigerator for up to 24 hours before serving. Simply add the pink topping and parsley just before serving for optimal freshness and presentation.