Stuffed Eggs

• 6 hard-cooked eggs, cooked and shelled
• 1 (4 1/4 ounce) can sardines in oil, drained (yep, that's the one)
• 4 tablespoons lemon juice
• 1 dash Tabasco sauce
• 1 -2 tablespoon mayonnaise
• 1/3 cup all-purpose flour
• 1 1/2 cups fresh breadcrumbs
• 1 large egg, slightly beaten
• vegetable oil (for deep frying)
• salt & pepper
• fresh parsley sprig, to garnish

1. Cut the eggs in half lengthwise, scoop out the yolks, and push the yolks through a fine strainer in a small bowl.
2. Mash the sardines with a fork and add to the egg yolks. Stir in the lemon juice, Tabasco, and mayonnaise. Season with S&P.
3. Spoon the filling into the egg white halves, mounding it up well. Dip each egg half into the flour, then into the egg, then into the bread crumbs.
4. Heat the oil to 350u0b0 and deep-fry the egg halves for 2 minutes. (I could do four at a time) until golden brown. Drain on paper towels and serve hot, garnished with parsley sprigs.

eggs, sardines in oil, lemon juice, tabasco sauce, mayonnaise, flour, fresh breadcrumbs, egg, vegetable oil, salt, parsley

Taken from www.food.com/recipe/stuffed-eggs-341935 (may not work)