How to cook
Rub the chicken fillet with salt and fry it in oil for 5 minutes on each side. Cover it with foil and allow it to cool. The eggs are boiled and peeled.
Cut them in half lengthwise and remove their yolks, which are then mashed with a fork and left to dry slightly. The parsley and dill are finely chopped and mixed with the mayonnaise and lemon juice.
The meat is blended along with the mayonnaise and a spoonful of this stuffing is added to each one of the egg whites.
The stuffed eggs are served sprinkled with the mashed and dried yolks.