Eggs stuffed with liver

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.

Lettuce leaves


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.

Bon appetit!