Eggs Stuffed With Chicken Liver Paste
|Chicken livers||1⁄4 Pound|
|Hard cooked eggs||5|
|Bacon slices||4 , diced and fried until crisp|
|Chopped parsley||1 Tablespoon|
|Minced chives||1 1⁄2 Teaspoon|
|Onion salt||1⁄2 Teaspoon|
|Tarragon leaves||1⁄4 Teaspoon, crushed|
|Cayenne pepper||To Taste (Few Grains)|
Rinse chicken livers with cold water and drain; put livers into a saucepan and add enough hot water to barely cover.
Cover saucepan and simmer 10 to 15 minutes, or until livers are tender when pierced with a fork; drain and set aside to cool.
Cut each hard-cooked egg into halves; remove egg yolks to a bowl and mash with a fork.
Sieve the chicken livers into the bowl.
Mix in bacon and remaining ingredients.
Fill egg whites with liver mixture and sprinkle with paprika.
Serving size: Complete recipe
Calories 840 Calories from Fat 566
% Daily Value*
Total Fat 63 g96.9%
Saturated Fat 14.5 g72.3%
Trans Fat 0.1 g
Cholesterol 1628.1 mg542.7%
Sodium 1926.8 mg80.3%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.1 g4.4%
Sugars 3.6 g
Protein 58 g116%
Vitamin A 325.8% Vitamin C 76.7%
Calcium 19.5% Iron 84%
*Based on a 2000 Calorie diet