Stuffed eggs
Description
Suitable for both festive occasions and everyday meals. This dish is simple, consistently delicious and healthy, and is perfect when you need to dress up the table for a holiday or celebration. It's easy to prepare, inexpensive, and disappears from the table faster than other dishes. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Peel the boiled eggs. Wash the tomatoes and shake off the water thoroughly.
- 2
Step 2
2. From the side of each tomato, cut off a piece — this will be the mushroom “cap.” Scoop out the seeds and membranes, leaving only the vegetable wall. Cut one egg in half crosswise. From the other two, cut off only the bottom. Carefully remove the yolk.
- 3
Step 3
3. Grate the liver on a coarse grater. Mix with the egg yolks and mayonnaise, salt to taste, and rub well until smooth and homogeneous.
- 4
Step 4
4. Coarsely chop the parsley and place it on the plate you will use to serve your "little mushrooms".
- 5
Step 5
5. Stuff the eggs. Carefully place them on a bed of parsley. Then coat the lower parts of the "caps" with the remaining egg-liver mixture and set them on the finished "legs." Done! Ready to serve!