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Eggs stuffed with homemade pate

Eggs stuffed with homemade pate


Put eggs to boil in salted water and vinegar and leave on the fire for 8-10 minutes since the water starts to boil.

Then drain the water, pass the eggs through a stream of cold water and wash well, then break lightly and leave for 5-6 minutes in cold water to clean nicely.

The chicken liver is cleaned and washed well, then it is boiled in water until it is covered and it is left to boil 2-3 times.

Drain the water, rinse the liver and boil it again in the water until it is covered.

Add a little salt, butter and olive oil along the way, and at the end, when it is well cooked and the water has dropped, add the hot milk and let it boil for another 2-3 minutes.

Pass the boiled liver through a blender, keeping the sauce in which it boiled, then add the egg yolks, mustard and cream cheese.

Mix well and adjust the taste of salt and spices.

With the help of a two-star posh, fill the eggs with the homemade pate and garnish with the donuts cut into small cubes.

They are very good prepared in this way!

Let it be useful to you.




Classic stuffed eggs with mayonnaise

This is the most common option on Romanian tables. The quantities below are required for ten halves of stuffed eggs. If necessary, you can double the quantities. For this preparation, you will need the following ingredients:

Boiled egg yolk mix well with mayonnaise and season with salt and pepper to taste. If you want, you can also add a teaspoon of mustard. The well-homogenized filling is carefully added to the egg white in a suitable amount. In addition, eggs can be decorated with greens, small pieces of smoked salmon or avocado or even black or red caviar.


Eggs stuffed in sauce

Prepare a pot of water, which you boil. Add a tablespoon of vinegar to the water. When it boils, put the washed eggs and let them boil for 15 minutes.

Then drain the water and pour cold water over it. Leave to cool then peel carefully.

With a thin knife cut the eggs into two equal parts. Gently remove the yolk and place in a bowl. Pass it well with a fork.

Put over the yolks, in equal parts, mascarpone and pate. Add a teaspoon of mustard, salt and pepper to taste. Blend everything with a blender. If the composition is too hard / dry, add a little sour cream, until you get the right consistency for filling the egg whites.

Fill the egg white halves with the obtained paste and place them with the filling down on a plate.

Prepare the sauce in a bowl, mixing the cream and yogurt in equal parts. Season with salt and nutmeg and pour over the eggs.

Sprinkle with paprika and chopped onion tails, then keep cold and eat in moderation, along with other favorite appetizers.


12 eggs
1 liver pate (120 gr I put chicken liver pate)
2 teaspoons mustard
mayonnaise (from an egg with 1 teaspoon mustard and oil)
2 tablespoons yogurt
salt pepper

Preparation Stuffed eggs

We start by boiling hard-boiled eggs. For those who do not know how to boil eggs, here is a method: put eggs in cold water to cover them completely. Put them on the fire over medium heat and when the water starts to boil, turn the heat to low and let it boil like this (without boiling) for 12 minutes. Drain hot water and cover with cold water, leave for about 15 minutes to cool completely. Then they peel. It is advisable to use not very fresh eggs, because they will peel more easily.

We prepare mayonnaise while the eggs are boiling. We put a little salt in it.

Boiled eggs are cut in half lengthwise. Remove the yolks and place in a bowl. Rub well with a fork until crushed. Add the pate, salt and pepper and rub until you get a homogeneous paste. Then add the mustard and 4 tablespoons of mayonnaise and rub everything until you get a fine and frothy paste. We fill the pastry spirit with this paste.

Put the yogurt in the rest of the mayonnaise and mix.

On a plate place a layer of mayonnaise with yogurt on which we put the egg whites with the cut up.

With the spirit we fill the gaps in the whites. Sprinkle a little chili powder (or paprika if you do not want to become spicy) over the eggs using a very fine sieve (tea). We can sprinkle a little chopped parsley between the eggs.


Eggs stuffed with liver pate and mayonnaise & # 8211 video?

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What ingredients are needed to make eggs stuffed with pate? ❓

1) 10 eggs
2) 300 gr quality pork liver or pork leek
3) 4-6 tablespoons cream 12%
4) fine salt and ground white pepper
5) 1 teaspoon dried marjoram
6) 200 ml of homemade or purchased mayonnaise
7) 1/4 teaspoon sugar
8) 1 tablespoon of fine classic mustard (you can also use hot mustard for a spicy taste)

How to make stuffed eggs step by step? ❓

1) boil the eggs to be hard in salted water, wait for them to cool, then cut them into two equal halves in length and remove the yolk with a teaspoon so that the egg whites remain whole
2) crush the yolks with a fork until you get a paste
3) add the liver pate over the crushed egg yolks
4) put 2-3 tablespoons of cream in the bowl, then season with salt and pepper to taste
5) add a teaspoon of dried marjoram (you can also use other herbs & # 8211 thyme, sage, oregano, rosemary, allspice)
6) mix the ingredients very well, preferably with a mixer or food processor to obtain a very fine paste, without traces of egg yolk
7) fill the egg white halves with the previously prepared liver cream
8) put mayonnaise in a bowl
9) add 2-3 tablespoons of cream, a little sugar, season with salt and pepper to taste, then add mustard and mix the ingredients well
10) pour the mayonnaise on a deeper plate, then place the halves of eggs stuffed with liver pate on top
11) decorate the eggs and the platter according to preference
12) place the tray with stuffed eggs in the fridge for at least 1 hour before serving (recommended)

Cooking tips about the recipe for eggs stuffed with liver pate and mayonnaise?

Stuffed eggs are among the most popular appetizer recipes worldwide.

These eggs stuffed with pate can be prepared with both pork pate and chicken pate. Pate can be flavored with other plants besides marjoram, such as thyme, sage, oregano, rosemary or allspice.

Who does not want to prepare mayonnaise sauce, can use purchased mayonnaise or even seasoned cream. Anyway, the cream sauce will give the recipe an extra touch of refinement!

The recipe for eggs stuffed with pork liver pate is a classic recipe for cold appetizers that are enjoyed by everyone.

If you prepare this type of appetizer, you will certainly not fail and guests or family will appreciate it.

Enjoy your appetizers with stuffed eggs!

More information on various types of stuffed eggs is available here.


Eggs stuffed with homemade pate - Recipes

Few appetizers are more popular from small to large than the famous eggs stuffed with pate. Because sometimes simple things seem more complicated than they are, you finally have a few recipes for eggs stuffed with pate. We offer recipes for eggs with liver pate and various combinations of tastes, which will [& # 8230]

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Ingredients for the recipe for eggs stuffed with liver pate:

  • 12 eggs
  • 200 g of liver pate
  • 200 gr of mayonnaise
  • 200 gr sour cream
  • 1 tablespoon sweet mustard
  • 1 tablespoon lemon juice
  • 1 chopped red pepper
  • 1 tablespoon capers (optional)
  • salt
  • pepper


Eggs stuffed with avocado

Classic stuffed eggs & # 8211 with mayonnaise, homemade pate or eggplant salad & # 8211 come bundled with many calories, that's why we offer you a light alternative, but just as delicious.

Much healthier than traditionally stuffed eggs and perfect as a festive appetizer on New Year's Eve. Avocado paste successfully replaces mayonnaise, so you don't have to worry about the number of calories. What do you say, try?

Ingredients for eggs stuffed with avocado:

1/2 teaspoon granulated garlic

chives and smoked paprika, for decoration

Method of preparation:

Peel an egg and cut it in half. Mix the yolks, avocado and lime juice in a bowl. Add the granulated garlic and season with salt and pepper to taste.

Put the composition in the egg halves, decorate with freshly chopped chives, smoked paprika and pan-fried asparagus.


Ingredients Stuffed eggs

12 eggs
1 liver pate (120 gr I put chicken liver pate)
2 teaspoons mustard
mayonnaise (from an egg with 1 teaspoon mustard and oil)
2 tablespoons yogurt
salt pepper

Preparation Stuffed eggs

  1. We start by boiling hard-boiled eggs. For those who do not know how to boil eggs, here is a method: put eggs in cold water to cover them completely. Put them on the fire over medium heat and when the water starts to boil, turn the heat to low and let it boil like this (without boiling) for 12 minutes. Drain hot water and cover with cold water, leave for about 15 minutes to cool completely. Then they peel. It is advisable to use not very fresh eggs, because they will peel more easily.
  2. We prepare mayonnaise while the eggs are boiling. We put a little salt in it.
  3. Boiled eggs are cut in half lengthwise. Remove the yolks and place in a bowl. Rub well with a fork until crushed. Add the pate, salt and pepper and rub until you get a homogeneous paste. Then add the mustard and 4 tablespoons of mayonnaise and rub everything until you get a fine and frothy paste. We fill the pastry spirit with this paste.
  4. Put the yogurt in the rest of the mayonnaise and mix.
  5. On a plate place a layer of mayonnaise with yogurt on which we put the egg whites with the cut up.
  6. With the spirit we fill the gaps in the whites. Sprinkle a little chili powder (or paprika if you do not want to become spicy) over the eggs using a very fine sieve (tea). We can sprinkle a little chopped parsley between the eggs.
  7. Store in the refrigerator.

1. Boiled eggs cut in half


5 special recipes for eggs stuffed with pate. They are delicious and easy to prepare

Stuffed eggs are an easy to prepare and very practical appetizer. Fanatik offers you five recipes for eggs stuffed with pate and mayonnaise for the meal Easter . They are handsome, but most of all, delicious.