You are here

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

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3370 Calories from Fat 2495

% Daily Value*

Total Fat 276 g425.4%

Saturated Fat 66.2 g331.2%

Trans Fat 0 g

Cholesterol 5616.2 mg1872.1%

Sodium 4412.1 mg183.8%

Total Carbohydrates 32 g10.8%

Dietary Fiber 10.4 g41.7%

Sugars 14.4 g

Protein 185 g370.4%

Vitamin A 792% Vitamin C 24.7%

Calcium 73.8% Iron 225.5%

*Based on a 2000 Calorie diet


Jubilee Eggs Recipe