Deviled Eggs Appetizer (((Ukranian Style)))
Ready In: 25 mins
Yields: 12 deviled eggs
Ingredients
Directions
- In a small skillet or frying pan saute the chicken livers and the finely chopped onion or shallot in butter.
- When the livers are done, transfer the livers and onion to a medium size bowl and set aside.
- While the livers and onion are cooking, place the 6 eggs in a saucepot and cover the eggs with water.
- Bring to a boil and cook the at a slightly rolling boil for 6 minutes.
- Run the hard boiled eggs under cold water to help cool them.
- Peel the eggs.
- With a sharp knife, slice the eggs in half, lengthwise, and with a teaspoon, remove the yolks, placing the yolks in with the livers and onion.
- Also, in with the livers and onion, add the vinegar.
- With a fork, mash the mixture very well.
- Check the seasoning to see if you need more salt and pepper.
- Fill the egg white halves with the mixture.
- You can either serve them immediately, or you can cover them with plastic wrap and place them into the refrigerator until ready to serve.
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