Stuffed Hard-Boiled Eggs with Liver Pâté and Olives

1. 1 Eggspack 10 pcs ≈ $1.93 2 pcs
2. 2 Liver pâtépack 150 g ≈ $3.00 30 g
3. 3 Mayonnaise 8 g
4. 4 Hard cheesepack 200 g ≈ $2.70 8 g
5. 5 Green onionspack 50 g ≈ $1.30 10 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Canned green peaspack 400 g ≈ $1.00 10 g
8. 8 Black olivespack 300 g ≈ $2.50 20 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil eggs¹ for 10 minutes, cool in cold water, and peel.

2. Slice eggs¹ in half, remove yolks, and mash them with a fork.

3. Mix yolks with pâté and mayonnaise until smooth.

4. Finely chop green⁵ onion and parsley, adding some to the filling.

5. Stuff egg whites with the mixture.

6. Sprinkle with grated cheese, garnish with herbs, peas, and olive rings.