Stuffed eggs 2

Stuffed eggs with mayonnaise and liver pâté

A classic recipe that is always appreciated at festive meals or gatherings with friends, stuffed eggs are an appetizer that never loses its charm. This version, with creamy mayonnaise and liver pâté, is easy to prepare and boasts a rich flavor that will delight everyone. I will guide you step by step to achieve the most delicious stuffed eggs, plus some tricks and variations to customize them to your liking.

Total preparation time: 40 minutes
Boiling time: 10 minutes
Number of servings: 4-6

Ingredients:
- 6-7 eggs
- 1 can of chicken liver pâté (approximately 200 g)
- 2 tablespoons butter (at room temperature)
- 1 small onion, grated on a fine grater (or ½ of a medium onion)
- 3 sprigs of fresh parsley, finely chopped
- ½ teaspoon ground pepper
- Salt, to taste
- For mayonnaise:
- 2-3 boiled egg yolks
- 2 raw egg yolks
- 2 teaspoons mustard
- Oil (approximately 200 ml, depending on desired consistency)
- 2 tablespoons sour cream or Danone yogurt (optional, for a touch of freshness)

Preparation of stuffed eggs:

1. Boil the eggs: Start by placing the eggs in a pot of cold water, enough to cover them completely. Bring the water to a boil, then reduce the heat and boil the eggs for 10 minutes. After boiling, place them in a bowl of cold water to stop the cooking process and make peeling easier.

2. Peel the eggs: Once cooled, carefully peel the eggs. Cut each egg in half lengthwise and scoop out the yolks with a teaspoon.

3. Prepare the mayonnaise: In a bowl, mash 2-3 boiled yolks well with a fork. Add the two raw yolks and mustard. Using a mixer or food processor, start incorporating the oil gradually, mixing continuously. Continue until you achieve a thick mayonnaise. If you prefer a less dense mayonnaise, you can adjust the amount of oil.

4. Add sour cream: Once the mayonnaise is ready, add the 2 tablespoons of sour cream or yogurt for a touch of freshness and a creamier texture. Mix well.

5. Prepare the filling: In a separate bowl, mash the remaining boiled yolks. Add the liver pâté, butter, grated onion, pepper, and salt to taste. Mix all the ingredients well to obtain a homogeneous composition. You can also add the chopped parsley for extra flavor and color.

6. Stuff the eggs: Using a teaspoon or a piping bag, generously fill each half of the egg with the pâté filling.

7. Garnish and serve: Arrange the stuffed eggs on a platter. In the center, you can pour the remaining mayonnaise and garnish them with parsley leaves or even slices of olives for an attractive appearance.

Tricks and variations:
- You can replace the liver pâté with tuna or salmon for a lighter version with a different flavor.
- Add a few drops of lemon juice to the mayonnaise for a touch of acidity.
- If you want a vegetarian version, you can use mashed avocado instead of pâté.

Nutritional benefits:
Eggs are an excellent source of quality proteins, vitamins, and minerals. Each egg contains vitamin D, which supports bone health, and choline, essential for brain function. On the other hand, liver pâté provides iron and other essential nutrients, but it is important to consume it in moderation due to its high fat content.

Frequently asked questions:
- How can I prevent the eggs from cracking during boiling?
Make sure the eggs are at room temperature before boiling them. You can also add a teaspoon of vinegar to the boiling water to help seal them.

- What is the best method to peel boiled eggs?
Rapid cooling in cold water will help make peeling the eggs easier.

- Can I prepare the stuffed eggs a day in advance?
Yes, the stuffed eggs can be prepared a day in advance and stored in the refrigerator. Make sure to cover them to avoid drying out.

These stuffed eggs are a versatile appetizer that can be customized according to your preferences. Served alongside a fresh green salad and a glass of white wine or a refreshing cocktail, they will turn any meal into an unforgettable moment. Enjoy!

 Ingredients: 6-7 eggs, 1 can of chicken liver pâté, 2 teaspoons of butter, 1 small onion grated on a fine grater (or 1/2 if larger), 3 sprigs of finely chopped fresh parsley, 1/2 teaspoon of ground pepper, salt. For the mayonnaise: a few yolks from boiled eggs, 2 raw yolks, 2 teaspoons of mustard, oil. For prepared mayonnaise, I also use 2 tablespoons of sour cream or Danone yogurt, which I add before placing the mayonnaise on the platter.