Eggs Stuffed With Chicken Liver Paste Recipe
Ingredients
| Chicken livers | 1/4 Pound | |
| 5 hard cooked eggs | ||
| 4 slices bacon, diced and fried until crisp | ||
| Parsley | 1 Tablespoon, chopped | |
| Chives | 1 1/2 Teaspoon, minced | |
| 1/2 teaspoon onion salt | ||
| Tarragon leaves | 1/4 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Few grains cayenne pepper | ||
| Mayonnaise | 2 Tablespoon | |
Directions
Rinse chicken livers with cold water and drain; put livers into a saucepan and add enough hot water to barely cover.
Cover saucepan and simmer 10 to 15 minutes, or until livers are tender when pierced with a fork; drain and set aside to cool.
Cut each hard-cooked egg into halves; remove egg yolks to a bowl and mash with a fork.
Sieve the chicken livers into the bowl.
Mix in bacon and remaining ingredients.
Fill egg whites with liver mixture and sprinkle with paprika.
Chill thoroughly.
Cover saucepan and simmer 10 to 15 minutes, or until livers are tender when pierced with a fork; drain and set aside to cool.
Cut each hard-cooked egg into halves; remove egg yolks to a bowl and mash with a fork.
Sieve the chicken livers into the bowl.
Mix in bacon and remaining ingredients.
Fill egg whites with liver mixture and sprinkle with paprika.
Chill thoroughly.
Chef
