Ingredients
– 6 eggs
– 3 tablespoons mayo
– 5 oz (140 grams) chicken liver, trimmed
– 1/3 cup milk
– 1 tablespoon unsalted butter
– 2 teaspoons minced garlic
– 1 teaspoon chopped fresh thyme
– 1/4 teaspoon salt
– 1/4 teaspoon ground black pepper
– 2 tablespoons Sherry cooking wine
– 1 scallion, chopped
– 1 tablespoon lemon juice
Instructions
1-First, hard boil the eggs by steaming them for 10 minutes, then cool and peel.
2-Clean and prepare the chicken livers, then sauté in a pan for 5-7 minutes.
3-Blend the livers with mayo, Dijon mustard, and seasonings for a smooth pate.
4-Slice the eggs, remove the yolks, and mix them into the pate.
5-Pipe the mixture back into the egg whites and garnish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥚 Use fresh eggs and steam them for consistent cooking.
💧 To peel eggs easily, crack shells all over then soak in water before peeling.
🧴 Soaking liver in milk reduces strong flavors for a smoother pate.
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Steaming and sautéing
- Cuisine: French-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed egg half
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 65 mg
- Fat: 6 g
- Carbohydrates: 1 g
- Protein: 5 g