Eggs stuffed with capelin caviar

1. Boil the eggs, fill them with cold water, bring it to a boil and cook for another 10 minutes. After that, fill the eggs with ice water for a couple of minutes - this will allow them to be cleaned well. Let the eggs cool down.
2. Peel the eggs, cut them into halves, remove the yolks and transfer them to a bowl.
3. Grind the yolks through a fine sieve.
4. From each half of the protein, cut out a part of it, making a recess for the filling larger in size. Grate the cut-out pieces of protein on a fine grater and mix with the yolks.
5. Put mayonnaise to the mixture of proteins and yolks.
6. Lay out the capelin caviar.
7. Mix everything thoroughly.
8. Put the filling in the protein halves.
9. Garnish with fresh herbs.

Put the finished snack in the refrigerator for 1 hour, after which it can be served to the festive table!