Stuffed eggs with goose liver pâté

Name: Stuffed eggs with goose liver pâté
Ingredients: 6 eggs; 1500 ml water; 100 g goose liver pâté; 4 cooked egg yolks; 50 g butter; 1/4 teaspoon fine salt; 1/4 teaspoon ground pepper; 2 cooked egg yolks; 2 raw egg yolks; 1 teaspoon classic mustard; 100 ml oil; 1 tablespoon lemon juice; 2 gogoșari pickled in vinegar (60 g); 6 pitted olives; 10 g parsley

Appetizers - Stuffed eggs with goose liver pâté by Catrinel P. - Recipia

Stuffed eggs with goose liver pâté are halves of hard-boiled egg filled with the yolks, butter and pâté. On top goes a mayonnaise made from yolks and oil, and the garnish is simple, with olives and gogoșari, pickled sweet peppers. I choose the softest goose liver pâté, because it spreads more easily into the filling with a fork. Preparation: 20 minutes. Cooking: 10 minutes. Resting: 10 minutes. Total time: 40 minutes. Servings: 6. About 355 kcal and 9 g protein per serving.

Ingredients

6 eggs
1500 ml water

For the filling

100 g goose liver pâté
4 cooked egg yolks
50 g butter
1/4 teaspoon fine salt
1/4 teaspoon ground pepper

For the mayonnaise

2 cooked egg yolks
2 raw egg yolks
1 teaspoon classic mustard
100 ml oil
1 tablespoon lemon juice

For the garnish

2 gogoșari pickled in vinegar (60 g)
6 pitted olives
10 g parsley

Preparation

1. Take the butter out of the fridge in advance so it softens. 2. Put the 6 eggs in a pan with 1500 ml cold water, bring to a boil and boil them for 10 minutes after the water boils. Do not boil them too long, so the yolks don't turn green. 3. Remove the eggs, leave them 10 minutes in cold water, then peel them and cut them in halves lengthwise. 4. For the filling, mix the pâté well with the 4 grated cooked yolks and the butter. Season with 1/4 teaspoon fine salt and 1/4 teaspoon ground pepper, to taste. 5. For the mayonnaise, grate the 2 cooked yolks, add the mustard, then work in the 2 raw yolks one by one. Pour in the oil a little at a time, whisking constantly, until it thickens. Add 1 tablespoon lemon juice, stirring all the time, until it is firm and well bound. 6. If the egg white halves are not deep enough, scoop out a little from the inside with a small knife, carefully so you don't break them. 7. Fill the whites with the pâté mixture, arrange them on a platter, decorate with mayonnaise, then with olive slices, pickled gogoșari and parsley.

Notes

Stuffed eggs contain eggs and dairy (butter), so they are not for anyone who avoids dairy. Keep them covered in the fridge for up to 3 days and serve them cold, with toasted bread. Mayonnaise is the part that gets rushed most often: if the oil goes in faster than the yolks can bind it, it splits. Wash and dry the parsley well before putting it on the eggs, otherwise it slides off the mayonnaise. The gogoșari and olives go on the eggs only at the end, so the mayonnaise doesn't get wet. If the pâté is very soft, leave it 10 minutes in the fridge before mixing it with the butter.

Frequently asked questions

What can I use instead of goose liver pâté?

Canned chicken liver pâté works in the same amount, 100 g. Mix it with the butter the same way and the filling comes out just as smooth.

Why did my mayonnaise split and how do I save it?

Usually the oil was poured in too fast. Put one raw egg yolk, at room temperature, in a clean bowl and add the split mayonnaise one tablespoon at a time, mixing constantly.

How do I scoop out the whites without breaking them?

Scoop with the small knife only a thin layer, a few millimetres deep, so the wall stays whole.