Stuffed Eggs

Remove the heads, tails and backbones from 6 sprats and put the fish in a bowl. Peel the onion and mince. Cith a sharp knife, cut the eggs in half and peel the top halves. Peel the edges of the bottom halves, leaving most of the egg shells intact. Remove the yolks carefully with a spoon. Chop the peeled egg whites into small pieces and stir with the yolks in a bowl. Add the sour cream, mayonnaise and fish meat and mix. Stir in the chopped parsley and onion and season with salt and cayenne pepper. Spoon the sprat filling into the hollowed-out eggs and serve garnished with the remaining halved sprats and parsley.