Romanian stuffed eggs

Name: Romanian stuffed eggs
Ingredients: 8 eggs; 1500 ml water; 1 raw egg; 3 tablespoons mustard; 200 ml oil; 2 tablespoons sour cream; 2 tablespoons butter; 100 g chicken pâté; 1 small red bell pepper (100 g); 1 large tomato (180 g); 1 small carrot (60 g); 5 g parsley leaves

Appetizers - Romanian stuffed eggs by Flora F. - Recipia

Romanian stuffed eggs are served cold, with homemade mayonnaise and vegetables on top. The yolks mixed with butter and chicken pâté fill the whites, then I cover them with mayonnaise; they also suit the Christmas table. I choose eggs of a similar size so the halves look even on the platter. Preparation: 25 minutes. Cooking: 10 minutes. Resting: 15 minutes. Total time: 50 minutes. Servings: 4. Approximately 720 kcal and 18 g protein per serving.

Ingredients

8 eggs
1500 ml water
1 raw egg
3 tablespoons mustard
200 ml oil
2 tablespoons sour cream
2 tablespoons butter
100 g chicken pâté
1 small red bell pepper (100 g)
1 large tomato (180 g)
1 small carrot (60 g)
5 g parsley leaves

Preparation

1. Put the 8 eggs in 1500 ml water and boil them for 10 minutes, until the yolks are hard. 2. Leave the eggs to cool for 15 minutes, then carefully peel them and cut them lengthwise. Scoop the yolks into a bowl. 3. To make the mayonnaise, mix the raw egg with 3 tablespoons of mustard and 2 tablespoons of sour cream. Gradually add 200 ml of oil, stirring until it emulsifies. 4. Mash the yolks well with 2 tablespoons of butter and 100 g of chicken pâté, until you have a smooth paste. 5. Put a heaping spoonful of filling into each egg white half. Arrange the halves filling-side down, so the rounded side of the egg white stays on top. 6. Cover the eggs with mayonnaise. Wash the vegetables and cut the pepper and tomato into thin slices, and the carrot into rounds. Garnish with these and the parsley leaves.

Notes

I serve them with slices of bread, as a cold platter. Eggs of a similar size cut evenly, and less fresh ones are easier to peel after boiling. I take my time peeling them, because the whites break easily if I pull at the shell. I make them close to mealtime and keep them covered in the fridge until serving; because the mayonnaise contains raw egg, I eat them the same day. For another version, the chicken pâté can be replaced with 100 g of pork liver pâté; the dish contains eggs and dairy.