Stuffed Boiled Eggs - cooking recipe

Ingredients

10 eggs (hard boiled)
5 -6 5 -6 ounces pilchards or 5 -6 ounces other spiced fish
milk
black pepper
lemon juice

Preparation

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.