Stuffed eggs (Deviled eggs)
25-50 g liver pate
1/2 pickled cucumber
6 Tbl mayonnaise
3 Tbl sour cream
1Boil the eggs hard. Peel them and cut them in halves along their length. Remove the yolks carefully with a spoon or by hand and put them in a 1 qt bowl. Smash them with a fork, add half of the mayonnaise, 25 g liver pate, salt and pepper. Mix until you have a smooth paste with no lumps. Peel the pickle, chop it in very small pieces, and add it in. Mix well. Taste it and see if you would like more liver pate, or and pepper.
2Fill the egg halves with the paste. You can use a pastry bag with a star tip, or you can fill them with a spoon. Arrange them on a tray.
3Make a sauce from the remaining mayonnaise, sour cream and salt, not too thick. Pour it over the eggs and decorate with pickled red peppers, cucumber, olives and/or parsley.
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