Eggs stuffed with carrots and cod liver. Appetizer of stuffed eggs, boletus mushrooms

Deviled eggs are a very popular appetizer on any holiday table. There are many different fillings that can be used to diversify this dish. I suggest making eggs stuffed with cod liver. It turns out to be an excellent appetizer, prepared quickly and without any problems.

Ingredients

To prepare eggs stuffed with cod liver, we will need:

boiled eggs - 4 pcs.;

cod liver - 120 g;

Dijon mustard - 1 tsp;

salt, pepper - to taste.

Cooking steps

Cut peeled boiled eggs into halves.

Remove the cod liver from the oil, place it on a plate and mash with a fork.

Remove the yolks from the egg halves, add them to the cod liver and grind everything together. During the process, you can add 2-3 teaspoons of liver oil so that the mass is not dry and is easy to form.

Season the resulting mass with salt and pepper, add a teaspoon of Dijon mustard (you can add more, the main thing is that the resulting mass satisfies your tastes and has the correct consistency).

Fill the egg halves with the mixture.

Bon appetit!

What a wonderful dish, these deviled eggs! They are stuffed with whatever! You can make them purple, then they will become an elegant dish for a festive table, you can stuff them with lightly salted herring and carrots (“false caviar”), then they are more suitable for a small gala dinner, or you can make them a completely everyday dish and serve, for example, for breakfast. In this case, it is better to make these stuffed eggs absolutely dietary (that is, there will be no oil or mayonnaise), laconic, but also very nutritious.

For the nutritional component you will need canned cod liver. You need to take it out of the jar, drain all the oil, and wipe off the remaining oil with a paper napkin or towel. Mash the cod liver with a fork. By the way, the list of cod should be natural, in pieces, and not a snack made from it. Well, you know, it happens that a product is called “Cod Liver Snack”, only the first word on the jar is written in very small font, so that you won’t even notice it, and the second two words are proudly placed on the label so large that it’s just like that and I want to grab this jar and drag it to the cash register without reading the fine print. Yes, this happened to me once, and at home I experienced great disappointment - I bought a bad product, and cursed at myself for my inattention (((

Chop the onion very finely, pour boiling water over it and let stand for fifteen minutes so that all the excess bitterness comes out of it. Then we put it in a colander to drain the water.

Three pre-boiled chicken eggs (and you need to cook them, turning them over periodically so that the yolk remains in the center and does not run to one side) are cut in half lengthwise.

Carefully take out the yolks (you don’t have to cut them, but also mash them with a fork) and send them to the liver, and put the onions that have lost their bitterness there.

Mix all the ingredients well and fill the egg white halves with the resulting mixture.

Place the stuffed egg halves on a plate decorated with lettuce leaves, and sprinkle finely chopped green onions on top. A tasty, healthy, nutritious, elegant, but everyday dish is ready!

Bon appetit!

*cooking time does not include boiling eggs

Cooking time: PT00H20M 20 min.

Approximate cost per serving: 20 rub.

It contains a whole range of nutrients that can replace many multivitamin complexes. Our body cannot obtain the lion's share of these microelements (omega-group fatty acids) anywhere except fish oil and similar composite products. How to use fish oil in cooking, which many have not liked since childhood? You can pamper yourself and your loved ones with a delicate salad with cod liver.

A few secrets

The main question is how to prepare a liver appetizer cod, is how to choose the right canned food. Make sure the jar is labeled "natural product" and that the contents do not bubble when shaken. These characteristics distinguish good, high-quality canned food made from large pieces. It is important that the GOST according to which the canning was carried out is indicated on the label.

This valuable product is quite rich in fat, so ingredients designed to “extract” a certain taste are used in combination with it. In accordance with this principle, it is advisable to make cod liver salad with egg, potatoes or rice. However, according to chefs, many third-party components only “clog” the taste of the main ingredient. Therefore, it is better to follow the rule - the less, the better. In addition, it is advisable to serve this salad on slightly dried bread.

Classic recipe

First of all, you should try to prepare a classic liver salad cod. This recipe has been widely known since Soviet times. For many years it was popular under the name "North" and was offered on the menu at any reputable restaurant. Nowadays, it can also be found on many holiday tables, only today this cod liver salad with egg is more often served on toast.

For it you will need the following:

canned cod liver - 1 jar;
onion - 1 small head;
boiled eggs - 2 pieces;
low-fat cheese - 70 grams;
mayonnaise - small pack (150 grams);
wine or regular vinegar - 1 teaspoon;
black pepper.

How to cook

First of all, boiled eggs are peeled and finely chopped. Then you need to carefully grate the cheese.

The onion needs to be peeled and cut. Pour vinegar into it and leave for 15 minutes.

Drain the fat from the can, remember the liver cod with a fork. Mix all ingredients with mayonnaise and season with black pepper.

Appetizer with pickled cucumber

The combination of strong flavor ingredients (such as pickles, red onions, spicy cheese) eliminates the feeling of excess fat and makes the dish expressive and spicy. Such combinations are ideal for the holiday table. For this snack you will need:

cod liver - 1 jar;
pickled cucumbers - 200 grams;
potatoes - 200 grams;
carrots - 100 grams;
boiled eggs - 4 pieces;
mayonnaise, salt.

How to cook it

The recipe with a photo of cod liver with egg is as follows. Boil and peel eggs and vegetables. Cut them into small cubes. Chop the cucumbers into thin strips. Drain the oil from the canned food and mash the contents with a fork.

Mix all ingredients, season with mayonnaise and salt. Refrigerate before serving.

Snack in tartlets

Today, traditional salads in bowls do not surprise anyone, so housewives are practicing more interesting serving of dishes on the table. The most popular options are toast and tartlets. So what do you need:

leek;
cod liver - 1 jar;
boiled carrots - 1 piece;
boiled eggs - 2 pieces;
sharp cheese - 100 grams;
mayonnaise;
tartlets.

How to cook this dish

Boil the carrots and eggs, peel, then grate on a fine grater. Chop the onion using a sharp knife. Open the cod liver, drain the fat, and mash the product into a puree.

Mix the ingredients, season with mayonnaise, sprinkle with salt. Place cod liver salad with egg and cheese into tartlets just before serving. You can also use dried bread.

Salad with potatoes and cucumbers

This is another classic Soviet recipe for cod liver with egg. For it you will need:

canned cod liver - 1 jar;
boiled potatoes - 2 pieces;
red onion - 1 piece;
boiled eggs - 4 pieces;
lemon.

Cooking process

This cod liver salad, eggs and cucumbers is prepared in layers. Start by draining the cod liver fat. Squeeze lemon juice into it and leave for 10 minutes to remove the odor. Then crush the product with a fork.

Divide the boiled eggs into whites and yolks, grate them separately. Also finely chop or coarsely grate the potatoes. Grind the cucumbers into thin strips.

Take a salad bowl, place potatoes, sliced onions in layers on the bottom, coat with mayonnaise. On top - cod liver, protein and coat with a little mayonnaise again. Next, lay out the cucumbers, apply a layer of mayonnaise and sprinkle egg yolk on top. Cool and serve.

Sunflower salad

This is a new recipe for cod liver with egg and other ingredients. For it you will need:

boiled potatoes in their skins - 3 pieces;
boiled eggs - 4 pieces;
greens - green onions and dill;
pickled cucumbers - 2 pieces;
olives;
potato chips;
mayonnaise.

How to prepare this snack

Cod liver with cucumber and egg goes very well, but the layered structure of the dish is important here.

First of all, finely grate the potatoes and place them on the bottom of a large dish. Next, drain the fat from the canned food, mash the cod liver with a fork, and place it in a second layer. Separate the whites from the eggs, grate them, place them on top, and brush with mayonnaise. Afterwards you need to add a layer of chopped herbs.

The next layer of salad should consist of cucumbers, cut into small cubes, and mayonnaise. Sprinkle the dish with finely grated yolk on top. To make a neat mesh of mayonnaise on the sides, squeeze it out of the cut bag in a thin stream. Place olive halves in the middle for decoration. Place chips on the sides in the shape of flower petals.

Using the same principle, you can prepare the “Cod liver, green onions, eggs under a fur coat” salad, only without the sunflower decoration. This appetizer can also be served in portions.

Salad with rice and egg

This appetizer involves adding whole cod liver with egg and rice to lettuce boats and can be served as breakfast, lunch or just a snack. It is better to use natural yogurt as a dressing. It requires:

2 cups boiled white rice;
4 hard-boiled eggs;
can of cod liver;
sea salt;
a bunch of green onions;
lettuce leaves;
3 sprigs of fresh dill;
1/2 cup natural yogurt.

How to cook a dish

Grind the boiled eggs. Drain the oil from the canned food and mash the cod liver into a puree. Mix everything with rice. Chop and add green onions to the salad, stir thoroughly again. Next you should season the egg salad with cod liver. The recipe with photo in this article shows how the dish looks when finished.

In a small bowl, combine dill, yogurt and salt. You can beat these ingredients using a blender. Place undressed salad on lettuce leaves arranged in a plate. Drizzle yoghurt over top. Serve immediately.

Cod liver with quail eggs

This is a simple recipe of cod liver with egg and onion for those who do not have a lot of free time to prepare complex dishes. All you need is:

quail egg - 8 pieces;
a few green onions;
freshly ground black pepper;
can of cod liver.

Cooking method

Boil the quail eggs hard, cut each into two parts, and place on a plate. Drain the oil from the canned food and mash the liver into a puree. Spoon a teaspoon onto each egg half and sprinkle with freshly ground pepper and chopped onion. Immediately serve the cod liver appetizer with egg on the table.

Snack rolls

This is also an original way to serve the salad. For it you will need:

cod liver - 230 grams;
Armenian lavash - 1 pc.;
sweet pepper - 1 pc.;
processed cheese - 1 package;
boiled egg - 2 pcs.;
Greens and mayonnaise.

How to make rolls

In this recipe, cod liver is mixed with chopped herbs, and processed cheese is mixed with boiled eggs. The mixture is evenly distributed over the surface of the pita bread, sprinkled with finely chopped bell pepper, and then tightly rolled into a roll.

Then wrap the workpiece in film and place it in the refrigerator for a couple of hours. Cut the chilled roll into pieces and serve.

Stuffed eggs

Above is a recipe for preparing quail eggs with cod liver. If desired, you can improve this appetizer and make it suitable for the holiday table. To do this you will need:

canned cod liver - a jar;
30 quail eggs;
200 grams of capers;
ground black pepper;
2-3 lettuce leaves;
olives, salmon slices or marinated mushrooms for garnish.

How to do it

Stuffed quail eggs are a simple and easy to prepare appetizer. You can safely fantasize about its design, and your guests will be delighted with this culinary masterpiece.

Place quail eggs in cold salted water, bring them to a boil and cook for 5-6 minutes. Then cool them under running water, peel off the shells, carefully cut into halves and remove the yolks.

Separate the cod liver from the oil, combine with the yolks and mash into porridge with a fork. Chop the capers and add them to this filling, add pepper to taste. Fill quail eggs with this mixture and connect the halves with a toothpick or skewer.

Place lettuce leaves on a plate and top with deviled eggs and garnish with mushrooms, olives or pieces of salmon.

Cod liver pate

Cod liver pate is a flavorful and tender appetizer that melts in your mouth. It can be part of the daily menu or served on a holiday table. This dish cannot be called light, but its taste is simply delicious. To prepare it, you will need the following:

600 grams of cottage cheese;
canned cod liver - a jar;
200 grams of butter;
1 small onion;
boiled egg;
salt pepper;
red caviar and mint leaves for decoration;
tartlets.

How to prepare this pate

This is a recipe of cod liver with egg and onion, the taste of which is softened and enriched by dairy products.

Rub the cottage cheese through a sieve, soften the butter. Combine these two components, stir until smooth. Drain the cod liver oil and add the liver to the milk ingredients. Add finely chopped onion and grated egg. Add pepper and salt. Mix the pate thoroughly using a blender. Before serving, place it in tartlets, garnish with caviar and mint leaves.

Chicken balls

Delicious and crispy balls with cod liver will delight both adults and children. You only need a few minutes to prepare this dish, and your guests will appreciate your culinary talent. To prepare you need:

cod liver - jar;
2 pieces of potatoes;
2 chicken eggs;
50 grams of hard cheese;
2 onions;
2 tablespoons soy sauce;
a bunch of parsley;
2 bell peppers;
3 tablespoons sesame seeds.

Recipe for making cod liver balls

Grate the potatoes on a coarse grater, eggs and cheese on a fine grater. Chop the greens. Place the cod liver on a plate and mash gently. Mix all the ingredients, add soy sauce and form balls with a diameter of 2-4 cm.

Fry the sesame seeds in a dry frying pan, stirring constantly. Roll the balls in it, carefully place them on a flat plate and garnish with herbs.

Appetizer of stuffed eggs Boletus mushrooms– this is an excellent option to eat deliciously and beautifully decorate the festive table. The original presentation of stuffed eggs in the form of mushrooms with a brown cap will definitely delight your guests and children. They are very easy to prepare - you only need to boil the eggs, and also boil individual parts of the protein in a steep brew. Yolks, cod liver or sprats and mayonnaise are used as fillers. The taste of this snack is soft and delicate. If you are thinking about what the taste of whites boiled in tea leaves will be, then we want to assure you that tea leaves do not affect the taste of eggs in any way. By the way, you can cook fly agaric mushrooms using the same principle, only use small tomatoes as a cap. When serving the dish, be sure to garnish the plate generously with parsley or dill, as if boletus mushrooms were growing in a clearing.

Ingredients for making boletus egg appetizer

Step-by-step preparation with photos of boletus egg appetizers

Create a festive atmosphere at your celebration, serve an original appetizer and enjoy the most delicate taste of this amazing dish. Bon appetit!

A time-tested appetizer - eggs stuffed with cod liver - prepares quickly, is suitable for an everyday diet and at the same time adequately decorates a holiday table. If the eggs have already been pre-boiled and cooled, all that remains is a minute of assembly - grind the filling and fill the white halves. There is no need for any long soaking or waiting - immediately after stuffing you can start tasting.

This dish is convenient to make after Easter, when there are a lot of boiled eggs left, but you just don’t want to eat them anymore. But if you wish, you can prepare the appetizer on any other day, after boiling the eggs. So, here we have a delicious snack - neutral egg halves filled with a delicate, salty mixture of cod liver and yolks, interspersed with fresh herbs. Presentable, appetizing and very simple!

Ingredients:

eggs - 6 pcs.;
canned cod liver - 1 can (200 g);
fresh parsley - 3-4 sprigs;
mayonnaise - optional and to taste.

Eggs stuffed with cod liver - recipe with photo

Remove the shell from hard-boiled (about 10 minutes in boiling water) cooled eggs. Cut it lengthwise into two halves, remove all the yolks and put them in a separate bowl - we will use them as part of the filling.
Grind the yolk mixture to fine crumbs - a regular fork can easily handle this.
After draining the liquid (oil), transfer the cod liver to the yolks. We work again with a fork, pressing and rubbing the mixture. We try to achieve uniformity.
Finely chop the parsley leaves with a knife and add to the total mass, stir. Then we take a sample and add salt if necessary (if the liver is not salty enough). If desired, add mayonnaise for juiciness - the amount to taste, but without going overboard.
Stuff the egg halves with the resulting mixture - you can simply spoon the filling out with a teaspoon, or for a more beautiful presentation, use a bag with a star-shaped attachment.
Before serving, cover the stuffed whites with cling film to prevent the appetizer from darkening and losing its presentable appearance. You can decorate each egg with bright parsley leaves or other herbs.