Tender egg salad with chicken liver, pickles and cheese

8 persons | 75 minutes

This tastes very delicate. Cheese and roasted vegetables complement the liver in the salad beautifully, while the pickled cucumbers add a zesty and crunchy touch to the salad.

Rating: Ø 5 ( 4 votes )
Tender egg salad with chicken liver
Tender egg salad with chicken liver

8 persons | 75 minutes

This tastes very delicate. Cheese and roasted vegetables complement the liver in the salad beautifully, while the pickled cucumbers add a zesty and crunchy touch to the salad.

Rating: Ø 5 ( 4 votes )

Ingredients

  • 4 eggs
  • 300 g chicken liver
  • 250 g gherkins
  • 150 g cheese
  • 1 onion, alternatively spring onion
  • 1 carrot
  • 1-2 tbsp oil
  • salt, to taste
  • pepper, to taste

Instructions

  1. Hard-boil the eggs for 5-7 minutes.
  2. Boil the liver for 10-15 minutes and leave to cool.
  3. Cut the liver into thin sticks.
  4. Cut the gherkins into sticks as well.
  5. Up the eggs and cheese grate with a coarse grater.
  6. Chop the onion into small pieces.
  7. Grate the carrots on a coarse grater.
  8. Fry the vegetables in a pan with oil over a medium heat for 5-7 minutes.
  9. Season with salt and pepper and leave to cool.
  10. Layer the liver, onion, carrots, pickles, and cheese in a salad bowl.
  11. Make a net of mayonnaise after each layer or brush the layers.
  12. Scatter the eggs over the salad and garnish with the mayonnaise.
  13. Egg salad before serving Leave in the fridge for 20-30 minutes.

Utensils

  • egg cooker
  • knife
  • cutting board
  • pot
  • pan
  • beater spatula
  • grater
  • salad bowl