Chicken Liver-Stuffed Eggs (Töltött Tojás)
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
Yield: makes 32
- 16 hard-boiled eggs, peeled
- 1⁄2 lb. chicken livers, trimmed and roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- 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
- 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; puree. Cover with plastic wrap and chill.
- To serve, transfer the chicken liver puree to a pastry bag fitted with a fluted tip. Pipe 1 tbsp. chicken liver puree into each egg white and garnish with olive slices and parsley. Serve with pickles and peppers.