This is just pure fun! The best of hardboiled eggs and fish, combined! Serve with our Horseradish Sauce for dipping.
CHEF’S TIP:To have an easier time peeling your eggs, I recommend using eggs that are “older” or those that have been left out all night at room temperature. A small amount of evaporation of water from the porous shell will create an air pocket and help the shell separate from cooked white.
*If you're using frozen gefilte fish process thawed fish in a food processor in short pulses until completely broken up. Squeeze moisture out of fish and toss with 2 tablespoons of potato starch. Then proceed with step 2.
- Cook Time
- Prep Time
- 8 EggsServings
- 8 large eggs
- 1 pound ground white fish, halibut or favorite mild white fleshed fish or frozen gefilte fish*
- 8 ounces smoked salmon, finely chopped
- 2 whole eggs, yolks and whites separated
- 2 tablespoons prepared horseradish
- 2 tablespoons finely chopped chives or scallion greens
- 2 tablespoons finely chopped flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons plus 1 cup matzo meal
- ½ cup potato starch
- 4 cups extra virgin olive oil
- Horseradish Sauce (recipe link under photo)
1. Line a small baking sheet with several layers of paper towels.
2. Place 8 eggs in a pan of cold water over high heat. Bring the water to a boil and cook for 4 minutes. Immediately plunge eggs in ice water to stop cooking process. Gently peel eggs once cooled.
3. Combine ground fish (see note if using gefilte fish), salmon, 2 egg yolks, horseradish, chives, parsley, salt and pepper and 3 tablespoons matzo meal. ( I recommend cooking a teaspoon of this mixture in a pan to check the seasoning.) The fish mixture will be sticky and that is good!
4. Place potato starch in a small bowl and place egg whites in a small bowl. And finally place 1 cup of matzo meal in a small bowl.
5. Wrap the fish mixture around a peeled hardboiled egg, until it completely covers all sides of the egg. Dredge covered egg in potato starch, then egg white and then matzo meal. Continue with remaining eggs.
6. Pour evoo in a saucepan and place over medium-high heat. Once a deep fry thermometer registers 360°F. Fry eggs, a few at a time, until brown and crispy all around.
7. Transfer eggs to lined sheet and sprinkle with kosher or sea salt. Serve eggs as soon as possible with Horseradish Sauce for dipping.