Egg dishes, and especially snacks, have always been very popular. And what about the nutritious fantasy on the subject of stuffed eggs? I think that many people just love this food, especially since it is a completely win-win situation if you need to cook something quickly. And more importantly, the dish is affordable. Stuffed eggs have always been and still are another dish of any holiday table, as well as a great snack for a family dinner. And although there are many options for minced meat for egg snacks, chicken liver, I think, is just perfect, and this dish is very tasty, although today, perhaps a little forgotten. I think it is clear that the liver will be used as a filling, it can, of course, be any, but it is chicken has a particularly delicate and mild taste.
First of all we need to boil eggs. Their choice must also be taken seriously, so that during cooking, the eggs do not burst and do not leak. After all, whole beautiful eggs are needed for cooking. Put the required number of eggs in a saucepan, pour cold water, as hot is not recommended to avoid cracking the shell. Put the pan with eggs on the stove and bring to a boil, boil for 8 -10 minutes to cook cool.
We take chicken liver, preferably fresh, but if you have to use frozen, you will need to pre-thaw. Wash the liver well under running water, remove the films, if any, and put in a saucepan. Filling with water, place on a plate and cook the liver, slightly salted, until cooked.
Boiled eggs are removed and placed in a container with cold water or cooled under running water. Peel the shell, cut the eggs in half lengthwise, carefully remove the yolk from each half with a teaspoon and put in a deep bowl.
The finished, cooked chicken liver is removed and placed on a cutting board for cooling. When it cools, very finely chop or chop with a meat grinder, add to a bowl with egg yolks.
Although no one forbids fantasizing about flavors and aromas, but traditionally no delicious spices are used for this dish, so now salt the liver and yolks, sprinkle with pepper and add mayonnaise.
Using a kitchen spatula, mix the mixture well until smooth. The minced egg should be thick enough in consistency and viscous to hold well in the egg halves.
When our minced meat is almost ready, fill each half of the egg with a teaspoon and place on a plate. A light, tasty and tender snack is ready, you can treat yourself.
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