Stuffed eggs with pâté

Name: Stuffed eggs with pâté - Aurora C.
Ingredients: 5 eggs; 1 pâté 200g; 100g butter; 1 tablespoon mustard; 2 egg yolks; oil for mayonnaise; 4 tablespoons sour cream; pepper; salt

Appetizers - Stuffed eggs with pâté by Aurora C. - Recipia

Delicious Stuffed Eggs Recipe If you are looking for a quick, simple, and delicious appetizer, stuffed eggs with pâté are the perfect choice. This elegant and savory dish is ideal for parties, gatherings with friends, or even for a family dinner. Plus, with a little imagination, you can customize the recipe to suit your tastes. Let's get started! Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes Servings: 4 (8 egg halves) Ingredients: - 4 large eggs - 200 g liver pâté (you can use chicken or duck pâté, depending on your preference) - 50 g butter, softened at room temperature - 2 boiled egg yolks (from the boiled eggs) - 1 tablespoon Dijon mustard (or classic mustard, to taste) - 2-3 tablespoons sunflower oil - 2 tablespoons sour cream - Salt and pepper to taste - Optional: fresh parsley for garnish Preparation: 1. Boil the eggs: Place the eggs in a pot and cover them with cold water. Add a teaspoon of salt to prevent the shells from cracking during boiling. Boil the eggs for 10 minutes, then transfer them to a bowl of cold water to cool quickly. This step will make peeling the shells easier. 2. Prepare the mayonnaise: In a bowl, combine the two boiled yolks with the mustard. Use a whisk or fork to mash them well. Gradually add the oil, whisking constantly, to emulsify the mixture. Continue adding oil until you achieve a thick mayonnaise. Add salt and pepper to taste. 3. Prepare the filling: Once the eggs have cooled, cut them in half lengthwise. Use a teaspoon to scoop out the yolks and place them in a bowl. Mash them with a fork and add the liver pâté, softened butter, salt, and pepper. Mix well until you achieve a homogeneous mixture. 4. Add the sour cream: Incorporate the sour cream into the mayonnaise, mixing well. Taste and adjust with salt and pepper if necessary. 5. Assemble the stuffed eggs: Fill each egg half with the pâté mixture, using a spoon or pastry bag for a more elegant presentation. Arrange the eggs on a platter and drizzle the prepared mayonnaise over them. 6. Garnish and serve: Sprinkle chopped fresh parsley for a pop of color and freshness. You can serve these stuffed eggs with toasted bread slices or crackers for a complete appetizer. Practical tips: - Make sure the eggs are fresh for the perfect texture. - You can add spices or herbs to the filling, such as dill or chives, to enhance the flavors. - Instead of sour cream, you can experiment with Greek yogurt for a lighter version. - If you like a spicier taste, you can add a few drops of Tabasco sauce to the filling. Stuffed eggs with pâté are a refined, easy-to-make appetizer that will surely impress everyone who enjoys them. Enjoy your meal!

Stuffed eggs with pâté

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