stuffed eggs

Recipe for stuffed eggs with liver pate and flavored mayonnaise

Stuffed eggs are a true feast for the senses and always bring a festive air to our table. Although I don't prepare them often, I prefer to save them for special occasions, so that each bite can be savored to the fullest. This dish, with a rich history, has always been a favorite at parties and festive meals, bringing joy to those who taste it. Let's discover together how we can prepare a delicious version of stuffed eggs with liver pate, a simple yet impressive recipe!

Preparation time: 20 minutes
Boiling time: 10 minutes
Total time: 30 minutes
Number of servings: 10

Necessary ingredients:
- 10 large eggs
- 1 small can of liver pate (approximately 200 g)
- 150 g butter (at room temperature)
- 1 tablespoon sour cream
- 1 tablespoon freshly grated horseradish
- Olive oil (approximately 100 ml)
- Salt, to taste
- Pepper, to taste
- For decoration: parsley, olives, bell peppers (or other available vegetables)

Step by step:

1. Preparing the boiled eggs:
Start by boiling the eggs. Place the 10 eggs in a pot and add cold water enough to cover them. Add a teaspoon of salt, which will help with easier peeling. Put the pot on low heat and let the eggs boil for about 10 minutes. You can check the time with a timer, so you don't overboil them to avoid a rubbery texture.

2. Cooling the eggs:
Once the eggs are boiled, remove them from the pot and immediately place them in a bowl of cold water. This process will stop the cooking and help with peeling. Let them cool for 5-10 minutes.

3. Preparing the filling:
Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a bowl. Add the liver pate, softened butter, salt, and pepper to taste. Use a fine sieve to mash the yolks so that the filling is smooth and creamy. Mix the ingredients well until you obtain a homogeneous paste.

4. Preparing the mayonnaise:
In another bowl, combine one raw yolk with one boiled yolk (make sure the boiled yolk is cold). Gradually add the olive oil while constantly mixing until you obtain a thick mayonnaise. Season with salt and pepper, then add the sour cream and grated horseradish. This flavored mayonnaise will add a distinctive taste to the dish.

5. Filling the eggs:
Use a teaspoon or a pastry bag to fill the egg halves with the liver pate paste. Arrange them on a platter with the filled side up. Try to achieve a uniform appearance and avoid overfilling to prevent leaks.

6. Creating the decorative egg:
Take a few filled egg halves and join them to form a whole egg. Cut a little from the base of each half to make them stable, then carefully combine them. This detail will add an elegant touch to the platter.

7. Finishing the dish:
Pour the mayonnaise over the stuffed eggs, distributing it evenly. Now is the time to decorate the platter! Use fresh parsley, olives, bell peppers, or any other colorful vegetables you have on hand. You can even create a themed arrangement based on the season or occasion.

Useful tips:
- Make sure all ingredients are of the highest quality, especially the liver pate and butter, to achieve an intense flavor.
- If you don't have fresh horseradish, you can use jarred horseradish, but the taste will be less fresh.
- You can experiment with other fillings, such as tuna or cottage cheese with herbs, for interesting variations.

Nutritional benefits:
These stuffed eggs are an excellent source of protein due to the eggs and liver pate. They contain healthy fats from butter and olive oil, while horseradish adds a fresh note and can boost metabolism. However, it's best to consume them in moderation, considering the calorie content.

Complementary recipes:
These stuffed eggs pair perfectly with a fresh green salad or a tomato salad for a contrast of textures and flavors. A refreshing drink, such as mint lemonade or a dry white wine, will ideally complement this dish.

Frequently asked questions:
1. Can I use quail eggs for this recipe?
Absolutely! Quail eggs add an elegant touch and are just as delicious.

2. Can I prepare the eggs a day in advance?
Yes, you can prepare the eggs a day in advance and keep them in the refrigerator. Make sure to cover them well to retain moisture.

3. How can I make the recipe easier?
You can use store-bought mayonnaise if you want to save time, but the taste will be different.

This recipe for stuffed eggs with liver pate and flavored mayonnaise is not only delicious but also a true visual feast. So, don't hesitate! Prepare these stuffed eggs for your next special occasion and enjoy the positive reactions of your guests!