- Coat the eggs with warm water and boil for 15 minutes. Quickly pour off the water and coat the eggs with cold water. Shell after cooling

– Cut off the head, fins and skin of the herring. Separate the bones and flesh, chop or mince the flesh along with the peeled onion

– Halve the eggs lengthwise, take off the yolks, cut off a small slice of the egg-white bottom for steadiness

– Add the yolks, butter and part of mayonnaise to the minces herring paste, beat well

– Put the herring paste into the egg halves instead of yolks pyramid shaped

– Put the stuffed eggs in a dish, dress with the rest of mayonnaise, decorate with the greens