Stuffed eggs
Stuffed eggs with chicken liver and greens (simple recipe, suitable for the Dukan diet)
I prepared these stuffed eggs for my daughter, who is on the Dukan diet. She asked for something fat-free, so I improvised with what I had on hand and kept the recipe as simple as possible, without butter or oil. Half of the eggs were made this way, the rest I adjusted for taste, but the basic version is indeed suitable for those who are on a diet and do not allow deviations. They are not heavy and can be prepared without much effort.
Quick info
Total time: about 40 minutes
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Servings: 10 stuffed eggs (20 halves)
Difficulty: easy
Recipe type: cold appetizer, suitable for holidays or family meals
Ingredients
10 eggs
4-5 chicken livers
Salt
Pepper
4-5 green onion stalks (only the green part)
4-5 dill sprigs
2-3 olives for decoration
Preparation method
1. Boil the eggs in cold water. When it starts to boil, let them cook for another 4-5 minutes. Turn off the heat, cool them under cold running water, and peel them.
2. Cut the eggs in half lengthwise. Remove the yolks and place them in a bowl.
3. Wash the livers and boil them in salted water. Cook until well done (about 15-20 minutes, depending on size). Remove from the water, but keep the liquid.
4. Mash the livers with a fork, without making a paste, just to break up any large pieces. Mash the yolks in the same way.
5. Mix the livers with the yolks. You will see that the mixture is quite crumbly. Gradually add 4-5 tablespoons of the water in which the livers were boiled. Mix until the composition becomes creamy, but not too soft.
6. Finely chop the green onion and dill. Add them to the mixture, then season with salt and pepper.
7. With a teaspoon, fill the egg whites with the obtained paste.
8. Slice the olives thinly. Sprinkle a little chopped dill over the stuffed eggs and place a slice of olive on top for decoration.
Why I make this recipe often
It is quick and does not require complicated ingredients. It fits on holidays, but works anytime you want to make something simple, especially for those on diets or looking for a lighter version of stuffed eggs. It adapts easily once you get the steps down.
Tips and variations
Tips
- If you want the paste to be even smoother, you can use a blender, but it is not mandatory.
- For a more cohesive texture, add just as much water as needed, do not pour it all at once.
- Use the yolks while they are still slightly warm, they mash easier.
Substitutions
- If you don't have dill, you can omit it, but it adds freshness to the taste.
- For those not on the Dukan diet, instead of water, you can add a teaspoon of melted butter or oil for a richer composition.
Variations
- Some prefer to add a little mustard to the paste (but this is not compatible with the strict Dukan version).
- The dill and green onion can be adjusted in proportion according to preferences.
- Turkey or pork liver can be used, but chicken liver is lighter and has a more neutral taste.
Serving ideas
- Appetizer on holiday platters, with lettuce leaves underneath.
- They can be placed in containers as a cold snack on the go.
Frequently asked questions
1. Can I use frozen livers?
Yes, but they need to be completely thawed and well-drained before boiling, otherwise the mixture will be too watery.
2. If I don't have green onion, can I use dried onion?
Yes, but use very little and only the white part, so the flavor does not dominate.
3. What can I use instead of water if I'm not on a diet?
You can add a little melted butter, oil, or even sour cream for a creamier texture.
4. Can I make it with other types of liver?
Yes, but chicken liver has a milder taste and is better suited for this type of filling. Pork liver has a stronger flavor.
5. Can I make the mixture with a mixer?
Yes, but the result will be smoother and creamier. If you want a more rustic texture, use a fork.
Nutritional values
Estimate for 1 half stuffed egg (out of 20):
Calories: approx. 38 kcal
Protein: 3.5 g
Fat: 2.2 g
Carbohydrates: under 0.5 g
These values are estimates and depend on how much water you add and if you use additional ingredients (butter, oil, sour cream).
Storage and reheating
Stuffed eggs can be stored in the refrigerator, in a covered container, for up to 24-36 hours. After this period, the texture and taste change. Reheating is not recommended, they should be consumed cold.
If you make them in advance, add the fresh greens and olives just before serving, to keep them looking appealing.
Ingredients: 10 eggs, 4-5 chicken livers, salt, pepper, 4-5 green onion stalks (only the leaves), 4-5 sprigs of dill, 2-3 olives (for decoration)
