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Eggs stuffed with chicken liver

Deviled Eggs with Chicken Liver

A tasty, filling twist on stuffed eggs! I love this dish — it's simple to make and easy on the wallet. I make stuffed eggs for a special-occasion table, and just whenever I feel like a tasty bite. I figure the number of eggs by the number of guests, or by how many serving plates are on the table. I arrange 7 finished egg halves per plate. Of course, the exact number depends on the size of the plate and the size of the eggs themselves (that sounds funny).

Evdokia

Recipe author

Composition / ingredients

Servings:

Eggs

Chicken livers

400

Onion

Ground black pepper

Salt

Vegetable oil

Mayonnaise

100

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 13 g

Fats 48 % 15 g

Carbohydrates 10 % 3 g

197 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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Take the eggs and simply hard-boil them. If they're cold from the fridge, start them in cold water so they heat evenly and don't crack — this matters for how the finished dish looks. Once cooked and peeled, cut the eggs in half and scoop out the yolks. While the eggs boil, make the filling. Finely chop the onion and fry it in vegetable oil until golden. Separately, cook the chicken livers in salted water. Then run the cooked livers, fried onion, and cooked yolks through a meat grinder. Season the mixture with salt and pepper to taste. Fill the egg-white halves with the filling and decorate with mayonnaise and fresh herbs however your imagination leads you. Believe me — after the party there won't be a single egg half left on the table.