Russian Deviled Eggs with Sprats

• 6 Eggs, Boiled
• 1 Tablespoon Greek Yoghurt
• 1 teaspoon Mustard
• 12 Sprats, From A Can
• 2 teaspoons Oil, From Canned Sprats
• Garden Cress, For Garnish (optional)

1. Cut eggs lengthwise and remove yolks with a spoon.
2. Use a fork to mash and add Greek yoghurt and mustard.
3. Fill egg halves with yolk mixture.
4. Pulse sprats using a hand mixer or an immersion blender, adding about 2 teaspoons of oil from the can.
5. Top eggs with pureed sprats using a teaspoon or a pastry bag.
6. Sprinkle with garden cress to garnish (optional).
7. Enjoy!

eggs, greek yoghurt, mustard, oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/russian-deviled-eggs-with-sprats/ (may not work)