Stuffed eggs with liver pâté - a simple and delicious recipe
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Number of servings: 4
Stuffed eggs are a classic appetizer that always brings a smile to the faces of loved ones. This simple and quick recipe transforms boiled eggs into a savory dish, ideal for any occasion, from parties to festive meals. The history of this dish is lost in the mists of time, but it is believed to have been popularized in various cultures as an effective way to use eggs and turn them into an elegant appetizer. Let’s discover together how to prepare these stuffed eggs with liver pâté!
Ingredients:
- 6 large eggs
- 200 g liver pâté (preferably homemade for a more intense flavor)
- 2-3 tablespoons mayonnaise (homemade or store-bought)
- 100 ml sour cream (preferably over 20% fat)
- 1 tablespoon mustard (preferably Dijon)
- 1-2 tablespoons pickled tarragon, finely chopped
- Salt and pepper, to taste
- A few drops of tarragon vinegar (optional)
Preparation:
1. Boil the eggs: Fill a pot with water and carefully add the eggs. The heat should be low to avoid cracking the eggshells. Boil them for 10-15 minutes, depending on how well-cooked you like them. Once done, quickly transfer them to cold water to stop the cooking process.
2. Peel and cut the eggs: Once the eggs have cooled, carefully peel them. Cut each egg in half lengthwise. Use a spoon to scoop out the yolks and place them in a bowl.
3. Prepare the mayonnaise: In another bowl, add one boiled yolk, one tablespoon of mustard, and enough oil (about 200 ml). Use a whisk or blender to emulsify the mixture. Gradually add the sour cream while continuously mixing until you achieve a thick and creamy mayonnaise.
4. Flavor the mayonnaise: Add the finely chopped tarragon, salt, pepper, and, if desired, a few drops of tarragon vinegar. Taste the mixture and adjust the seasonings to your liking.
5. Prepare the filling: In the bowl with the yolks, add the liver pâté and 2-3 tablespoons of the previously prepared mayonnaise. Use an immersion blender or mixer to turn the ingredients into a fine, smooth paste.
6. Fill the egg whites: Use a spoon or pastry bag to fill each half of the egg white with the liver pâté mixture. Make sure the filling is evenly distributed and looks appetizing.
7. Serving: Arrange the stuffed eggs on a platter. You can top them with the remaining mayonnaise or garnish with fresh tarragon leaves for an elegant look.
Practical tips:
- If you enjoy stronger flavors, you can add a few drops of Worcestershire sauce to the filling.
- The liver pâté can be replaced with a mixture of cottage cheese and herbs for a vegetarian option.
- Stuffed eggs are also excellent cold, so you can prepare them a few hours before serving.
- Don’t forget to have a fresh salad on hand as a side to complete the meals.
Nutritional benefits:
Eggs are an excellent source of protein, vitamins B12 and D, as well as minerals like selenium and choline. Liver pâté, although high in calories, contains essential nutrients, being a source of iron and vitamins A and B. However, moderate consumption is recommended.
Calories: Approximately 250 calories per serving (2 halves of stuffed egg).
Frequently asked questions:
1. Can I use quail eggs?
Yes, quail eggs are an excellent option, being smaller and with a distinctive taste.
2. How can I store stuffed eggs?
Keep them in an airtight container in the refrigerator, where they can last up to 2 days.
3. Is it possible to make vegan mayonnaise?
Yes, you can use aquafaba (chickpea water) and oil to create a vegan version.
Delicious pairings:
These stuffed eggs pair perfectly with a glass of dry white wine or craft beer. Additionally, serving them alongside a salad of arugula with cherry tomatoes and parmesan will turn the appetizer into a culinary feast.
I wish you happy cooking and bon appétit! Don’t forget to share this simple yet flavorful recipe with your friends!
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Number of servings: 4
Stuffed eggs are a classic appetizer that always brings a smile to the faces of loved ones. This simple and quick recipe transforms boiled eggs into a savory dish, ideal for any occasion, from parties to festive meals. The history of this dish is lost in the mists of time, but it is believed to have been popularized in various cultures as an effective way to use eggs and turn them into an elegant appetizer. Let’s discover together how to prepare these stuffed eggs with liver pâté!
Ingredients:
- 6 large eggs
- 200 g liver pâté (preferably homemade for a more intense flavor)
- 2-3 tablespoons mayonnaise (homemade or store-bought)
- 100 ml sour cream (preferably over 20% fat)
- 1 tablespoon mustard (preferably Dijon)
- 1-2 tablespoons pickled tarragon, finely chopped
- Salt and pepper, to taste
- A few drops of tarragon vinegar (optional)
Preparation:
1. Boil the eggs: Fill a pot with water and carefully add the eggs. The heat should be low to avoid cracking the eggshells. Boil them for 10-15 minutes, depending on how well-cooked you like them. Once done, quickly transfer them to cold water to stop the cooking process.
2. Peel and cut the eggs: Once the eggs have cooled, carefully peel them. Cut each egg in half lengthwise. Use a spoon to scoop out the yolks and place them in a bowl.
3. Prepare the mayonnaise: In another bowl, add one boiled yolk, one tablespoon of mustard, and enough oil (about 200 ml). Use a whisk or blender to emulsify the mixture. Gradually add the sour cream while continuously mixing until you achieve a thick and creamy mayonnaise.
4. Flavor the mayonnaise: Add the finely chopped tarragon, salt, pepper, and, if desired, a few drops of tarragon vinegar. Taste the mixture and adjust the seasonings to your liking.
5. Prepare the filling: In the bowl with the yolks, add the liver pâté and 2-3 tablespoons of the previously prepared mayonnaise. Use an immersion blender or mixer to turn the ingredients into a fine, smooth paste.
6. Fill the egg whites: Use a spoon or pastry bag to fill each half of the egg white with the liver pâté mixture. Make sure the filling is evenly distributed and looks appetizing.
7. Serving: Arrange the stuffed eggs on a platter. You can top them with the remaining mayonnaise or garnish with fresh tarragon leaves for an elegant look.
Practical tips:
- If you enjoy stronger flavors, you can add a few drops of Worcestershire sauce to the filling.
- The liver pâté can be replaced with a mixture of cottage cheese and herbs for a vegetarian option.
- Stuffed eggs are also excellent cold, so you can prepare them a few hours before serving.
- Don’t forget to have a fresh salad on hand as a side to complete the meals.
Nutritional benefits:
Eggs are an excellent source of protein, vitamins B12 and D, as well as minerals like selenium and choline. Liver pâté, although high in calories, contains essential nutrients, being a source of iron and vitamins A and B. However, moderate consumption is recommended.
Calories: Approximately 250 calories per serving (2 halves of stuffed egg).
Frequently asked questions:
1. Can I use quail eggs?
Yes, quail eggs are an excellent option, being smaller and with a distinctive taste.
2. How can I store stuffed eggs?
Keep them in an airtight container in the refrigerator, where they can last up to 2 days.
3. Is it possible to make vegan mayonnaise?
Yes, you can use aquafaba (chickpea water) and oil to create a vegan version.
Delicious pairings:
These stuffed eggs pair perfectly with a glass of dry white wine or craft beer. Additionally, serving them alongside a salad of arugula with cherry tomatoes and parmesan will turn the appetizer into a culinary feast.
I wish you happy cooking and bon appétit! Don’t forget to share this simple yet flavorful recipe with your friends!