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Jubilee Eggs

Western.Chefs's picture
  Eggs 25 , hardboiled
  Liver pate 8 Ounce
  Thick mayonnaise 4 Fluid Ounce
  Salt To Taste
  Freshly ground black pepper To Taste
  Stoned green olives 1⁄2 Cup (8 tbs)
  Paprika 2 Teaspoon

Cut the eggs in half lengthways and carefully remove the yolks. Pass the yolks through a nylon sieve. Divide in half and add the pate to one half. Beat very thoroughly until smooth. To the rest of the yolk add the mayonnaise and seasoning. Beat well.
Pipe the pate mixture into half the egg whites, using a 1.25 cm (1/2 inch) plain nozzle. Pipe the mayonnaise mixture into the remaining egg whites with a star nozzle. Garnish the pate eggs with sliced olives and the mayonnaise eggs with paprika. Makes 50

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Jubilee Eggs Recipe