How to make
Cut each boiled egg in half and separate the whites from the yolks.
Finely chop the onions, garlic and fresh parsley and celery leaves. Combine the egg yolks, cream, black pepper and salt and knead it well into a smooth mixture.
Fill the egg whites with this stuffing. Roll each half of the prepared stuffed eggs in flour first, then in egg and finally in breadcrumbs.
Heat the oil in a small, narrow pan and fry the eggs, until they aquire a golden color and add no more than two at a time.
As soon as they aquire an appetizing color, take them out and strain them onto kitchen paper.
Serve the stuffed breaded eggs warm with your favorite sauce or salad.
Enjoy your meal!
