Herring devilled eggs

Herring devilled eggs

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About this recipe: Eggs and herring is a rather unusual combination, but in my opinion these taste quite delicious and I enjoy serving them as a starter. This recipe calls for "soused herring" which is herring that has been preserved in a brine or other preserving liquid.


Serves: 6 

  • 2 soused herring fillets
  • 240ml milk
  • 6 hard boiled eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared mustard
  • chopped fresh parsley, to taste
  • salt and pepper, to taste

Prep:20min  ›  Extra time:30min soaking  ›  Ready in:50min 

  1. Soak the herring fillets in milk for 30 minutes. Drain and chop finely.
  2. Cut the eggs in half lengthways and tip the egg yolks out into a bowl. Arrange the whites on a platter cut side up.
  3. Mash the egg yolks with a fork then add the chopped herring, mayonnaise, mustard and parsley. Mix well until smooth and well combined. Season with salt and pepper to taste.
  4. Spoon the mixture into the egg whites (using a spoon dipped in water may help with this). Garnish with fresh parsley.

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