Stuffed eggs and tomato salad

About the dish

Stuffed eggs were a regular among the cold intermediate dishes and small dishes in Erken's cookbook. Here they are turned into a small salad dish with tomato.

How to make it

1. 1

   Prepare the eggs

   Halve the hard-boiled eggs lengthwise and remove the yolks. Cut a thin slice from the underside of each white so that they sit steadily on the tomato slices.

2. 2

   Make the filling

   Press the yolks through a fine sieve. Mix with finely chopped cucumber, cleaned and finely cut anchovy, and a little mayonnaise.

3. 3

   Fill and serve

   Fill the whites with a small mound of filling. Place a rolled anchovy fillet on each egg. Arrange the eggs on the tomatoes, with or on lettuce, and serve more mayonnaise alongside.