Eggs stuffed with red fish and shrimp

First, prepare the eggs and shrimp. Defrost shrimp and rinse under running water. Throw them into boiling salted water. Add the squeezed juice from the lemon slice. We don't throw away the skin. Three it on a fine grater to get the zest for the pate. Cook the shrimp for three minutes. Then we take them out, cool and clean them. Pour eggs with cold water, add salt. We put the pot on the stove. Boil the eggs for nine minutes from the moment the liquid boils, then place them under running cold water. This method of cooking will preserve the bright color of the yolk and help the shell to separate easily. Peel the chilled eggs and cut in half, remove the yolks.

Cooking pate. In a container of suitable size, place small pieces of boiled fish, curd cheese and yogurt. We mix everything well.

Add egg yolks, pepper, salt and lemon zest.

Mix everything again. Place the pate in a pastry bag. It will help to carefully stuff the eggs. If there is no pastry bag, use a stationery file with a corner cut off obliquely or a teaspoon.

Lay the egg whites on a flat serving plate. We fill them with pate. Put the peeled shrimp on top. We decorate the dish with herbs. We serve the recipe "Eggs stuffed with red fish" as a cold appetizer for any holiday table.
Enjoy your meal!