Ingredients
12 large hard boiled eggs
1 table spoon Mayonnaise
1/3 cup saute mushrooms
Salt and pepper to taste
1 table spoon fresh chopped parsley
Chicken pate-Filling:
2 pounds chicken liver
2/3 table spoon salt
1/3 table spoon black pepper
1/3 table spoon all spice
11/3 cup 2% milk
2 large onions chopped and fried
6 eggs hard boiled meshed
1 table soon parsley
4 table spoon mayonnaise (Kraft recommended)
Olive oil
Timing
Preparation time: 25 min
Cooking time: 45-60 min
Eggs filled with chicken pate preparation time: 20 min
Directions
Wash chicken liver. Place liver in large glass bowl; add salt, peppers and milk. Soak liver in milk for 20 min and fried on oiled nonstick pan on all sides. Cool and grind.
Add hard boiled eggs meshed by fork, salt, black pepper and parsley to grounded liver. Mix well with mayonnaise and saute onion.
Eggs filled with chicken pate:
Peel hard-cooked cold eggs and slice them in half. Remove egg yolks into glass bowl, leaving whites intact. Mesh yolks with fork. Add salt, black pepper to taste. Mix well with mayonnaise, mushrooms and chicken pate. Fill cavities of the egg whites with chicken pate mixture. Top with mayonnaise and fresh parsley.
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