|Eggs||25 , hardboiled|
|Liver pate||8 Ounce|
|Thick mayonnaise||4 Fluid Ounce|
|Freshly ground black pepper||To Taste|
|Stoned green olives||1⁄2 Cup (8 tbs)|
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