Eggs with cod liver and peas
When I was a kid, my mom would often make egg and cod liver appetizers and salads for the holiday Christmas table. One such appetizer I offer you today: eggs stuffed with cod liver with crunchy cucumber and chunky peas.
Ingredients for eggs with cod liver and peas:
- Cod liver - 1 jar.
- Chicken egg - 4 pcs
- Green peas (canned) - 2 tablespoon
- Pickled cucumber - 1 pc
- Garlic - 1 clove
- Mayonnaise (optional) - 2 teaspoon
- Parsley - to taste
- Salt - to taste
- Black pepper - to taste
How to cook eggs with cod liver and peas step by step with photos
|
Rinse and poach eggs for 7-8 minutes. Pour cold water over them and peel. |
|
When cooled cut the eggs in half and scoop out the yolks with a spoon. |
|
Crush the egg yolks with a fork. |
|
Add liquid-free cod liver to the egg yolks, mix well. Add minced garlic. Salt and pepper to taste. A little mayonnaise if you like. |
|
For this dish I recommend pickles and peas from EKO company. |
|
Cut cucumbers into small cubes and add them to egg yolks and liver. Add two spoonfuls of peas without liquid. |
|
Fill whites with this filling, garnish with parsley leaf. |
Salt, Black Pepper, Garlic, Mayonnaise, Eggs, Parsley, Chicken Eggs, Fish, Green Peas, Pickled Cucumber, appetizers
