Romanian deviled eggs. Also called stuffed eggs.
I couldn’t say that this is a traditional recipe. As recipes go, this one is quite newly adapted to the Romanian folklore. As other recipes use the yolk of the egg only, spiced and then re-introduced into the egg white, the in this recipe things are a touch different. Here’s how.
- 3 eggs (hen or duck)
- 100g smooth liver pate (pork or duck)
- 100g mayo
- 1/2 teaspoon whole-grain mustard
- salt, pepper, chili flakes
- fresh parsley and chili
- Tabasco sauce (optional)
- Mix the mayo (keep aside one spoon) with the whole grain mustard to taste. Make a fresh mayo or use shop bought, I prefer to use a Swiss mayo from real eggs. Or I make my own.
- Presumably the eggs are hard boiled, peeled and halved. Remove the yolks.
- Mix half the yolks (eat the others, or discard) with the smooth liver pate, freshly chopped parsley, chili flakes, black pepper and salt to taste. Take care as the liver pate could be quite salty.
- Mix them all (using a fork), add the kept aside mayonnaise and make a smooth paste. Tabasco sauce can also be added to get the mixture even spicier. If you wish.
- Spoon the mixture (be generous) back into the halves of egg whites. Decorate with fresh chili and parsley, olives, and serve with fresh lettuce, or on a flat plate, make a layer of mayo and add the egg halves on the top.
They may be a newcomer on the list of traditional dishes, but these Romanian deviled eggs are present at all parties and celebrations all around the country, and I for one I’m sure they’re here to stay.
Other popular Romanian recipes:
- Two minutes roasted chicken legs.
- Romanian baked beans with smoked pig’s knuckle.
- Stuffed cabbage rolls with pork meat.