Sardine-Stuffed Eggs

Boil the eggs (100 g) in water for 10 minutes, then cool and peel them. Halve lengthwise and carefully remove the yolks without damaging the whites.

Drain the sardines (45 g), break them into small flakes with a fork, and combine them with cottage cheese 5% fat (15 g). Add finely chopped olives (6 g), red onion (2 g), parsley (1.5 g), lemon juice from lemon (1 g), table salt (0.4 g), and black pepper (0.1 g). Mix in the yolks until smooth, taking the saltiness of the fish and olives into account.

Spoon the filling into the egg whites and serve chilled or at room temperature.