Deviled Eggs with Red Fish
Original and elegant appetizer for the holiday table! Deviled Eggs with Red Fish are simple yet festive, with creamy filling and red fish shaped like tiny carrots.
Updated : 18 August, 2025
Easy
About 30 min.
Ingredients
6
Eggs
100 grams
Salmon fish
100 grams
Melted cheese
2 tablespoon
Mayonnaise
to taste
Greens
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil eggs in advance and let them cool. Use natural cheese of good quality without vegetable fats. Mayonnaise can be homemade; I used homemade. Any red fish works; I used trout.
Step 2
Peel the boiled eggs and cut them in half.
Step 3
Carefully remove the yolks and place in a separate bowl. Add the cream cheese, breaking it up with your hands.
Step 4
Add a spoon of mayonnaise and mash with a fork. Adjust thickness with more mayonnaise if needed; I added an extra spoon because my mayo was very thick.
Step 5
Wash and dry fresh herbs, then finely chop. I used dill.
Step 6
Add the chopped herbs to the filling. You can also add a clove of garlic. Be cautious with salt and pepper - the mayonnaise and cheese are already salty. Mix thoroughly until smooth.
Step 7
Transfer the filling to a piping bag and cut the tip. Pipe the filling into the egg whites. There will be extra filling; it can be used for sandwiches.
Step 8
Slice the fish thinly. Cut into triangles resembling small carrots. Place on top of the eggs. Use parsley leaves for “greens.”
Step 9
Serve immediately. Enjoy!