Eggs Stuffed With Chicken Livers

An easy, savory morsel from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 15 mins
• Yields: 8 portions

Ingredients

• 2  chicken livers
• 4  eggs, hard cooked and peeled
• 1⁄2 teaspoon  onion juice
• 1  teaspoon parsley, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground pepper
•  cheese, grated (your choice)

Directions

1. Preheat oven to 325°F.
2. Simmer chicken livers in water or broth for five minutes; drain and mash with the yolks of hard-boiled eggs and next four ingredients.
3. Fill hard-cooked egg white halves with mixture.
4. Sprinkle with grated cheese and bake for five minutes.