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.