Eggs stuffed with liver, a delicate appetizer on the festive table, which in an instant will scatter on the plates.
Cooking time 25 minutes
Chicken liver 200 g
Eggs 5 pcs
Parsley (greens) 1 bunch
Garlic clove 2 pcs
Provencal mayonnaise 2 tbsp l.
Salt to taste
Boil eggs until tender, cool and peel.
Halve and remove yolks.
Put the liver in a saucepan and cook until tender. Cool the liver in the broth.
Put the boiled liver, chopped parsley and pressed garlic into the thicket of the blender. Punch well with a blender.
Add yolks, mayonnaise and salt to taste.
Punch again into a homogeneous mass.
Place the filling in the egg white halves (using a cooking bag). Place the stuffed eggs on a platter with lettuce.
Eggs stuffed with liver are ready. Can be served with a festive table.