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Eggs stuffed with cod liver

Cod Liver–Stuffed Eggs

A simple, tasty appetizer with no lengthy cooking — especially when the eggs are already boiled. This appetizer is just the thing after Easter, when every family still has lots of dyed eggs and no one feels much like eating them plain. This recipe takes a minute, and it adds variety to the table. Many people know cod liver well — it's a tasty product, and keeping a tin on hand is never a bad idea: it comes in handy in salads and roll-ups. Paired with egg yolks, the flavor is harmonious and slightly salty, seasoned with herbs and, I have to say, free of any sharp fishy smell.

Sineglazaya

Recipe author

Composition / ingredients

Servings:

Eggs

Cod liver

120

Parsley (leaves from 3-4 sprigs)

Mayonnaise (or less; mayonnaise varies)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 10 g

Fats 73 % 29 g

Carbohydrates 3 % 1 g

254 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients. Rinse the herbs under cool water and dry them. Boil the eggs for 15–16 minutes from the moment the water boils and cool them right away under cold water — they need to be very firmly hard-boiled.
Step 2:

Then cut the eggs in half and separate the yolks into a deep bowl. Pull the parsley leaves off the stems and chop them very finely. If you like, you can add other favorite herbs — I often add a sprig of cilantro, some dill, and a small stalk of green onion.
Step 3:

Mash the yolks thoroughly — a fork does this well.
Step 4:

Drain the oil from the cod liver and add it to the yolks. Work the fork again, mashing and rubbing the mixture until smooth.
Step 5:

Add the herbs and stir.
Step 6:

Taste it and add salt if needed. Add a little mayonnaise, but don't overdo it. If you like, sprinkle in a little pepper. Mix everything well — the mixture should be smooth and pliable, but not runny.
Step 7:

Fill the egg halves. You can do this with a teaspoon or use a piping bag. Decorate as you like. On weekdays I just use parsley or dill. For a holiday table, you can make them into little themed sailboats: trim the bottom of each egg-white half slightly for stability, set it on a small piece of toasted bread, and stick a skewer "mast" with a cucumber "sail" into the yolk filling.

Cod liver is high in fat, so it's worth noting right away that eating it often isn't recommended. But it's precisely those fats that are the main source of the product's benefits. The chief advantage of cod liver is that it contains easily absorbed fish oil. By the way, the canned product retains its nutritional makeup, since the liver isn't processed — it's packed into tins raw, which means it stays beneficial. Cod liver is indispensable for athletes and should be part of their diet, since its rich vitamin content helps the body recover quickly after exertion. The most important thing is not to forget about portion size, since eating too much of it has consequences. As a first rule, this calorie-dense, fatty liver is best eaten in the first half of the day so it has time to digest — whether plain on bread or as part of a dish, only before noon. Fish lovers are sure to enjoy the taste of this appetizer. And for those who don't care for fish, maybe it's worth trying at least once — your tastes just might change.