Töltött Tojás (Chicken Liver-Stuffed Eggs)
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
Enlarge Image Credit: Landon Nordeman16 hard-boiled eggs,
1/2 lb. chicken livers,
trimmed and roughly
Kosher salt and freshly
ground black pepper,
2 tbsp. schmaltz or canola oil
1 onion, minced
1 tbsp. French brandy or cognac
1 tbsp. heavy cream
1 tbsp. fresh lemon juice
Flat-leaf parsley leaves and sliced
black olives, for garnish Sliced bell
peppers and dill pickles, for serving
1. Halve eggs lengthwise and scoop out yolks into a bowl; set yolks aside. Cover egg whites with plastic wrap and set aside in the refrigerator. Season chicken livers with salt and pepper. Heat schmaltz in a 12" skillet over medium-high heat. Add chicken livers and cook, turning once, until browned and cooked through, 6–8 minutes. Transfer chicken livers to a plate; set aside. Add onions to skillet and cook, stirring and scraping any browned bits from bottom of pan, until browned, about 10 minutes. Remove pan from heat, add brandy, and return to heat; cook, stirring, until evaporated, about 1 minute. Stir in heavy cream and lemon juice. Transfer the reserved egg yolks and chicken livers along with the onion mixture to a food processor; purée. Cover with plastic wrap and chill.
2. To serve, transfer the chicken liver purée to a pastry bag fitted with a fluted tip. Pipe 1 tbsp. chicken liver purée into each egg white and garnish with olive slices and parsley. Serve with pickles and peppers.