Deviled Eggs Appetizer Ukranian Style Recipes

Steps:

• Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
• Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.

Steps:

• In a small skillet or frying pan saute the chicken livers and the finely chopped onion or shallot in butter.
• When the livers are done, transfer the livers and onion to a medium size bowl and set aside.
• While the livers and onion are cooking, place the 6 eggs in a saucepot and cover the eggs with water.
• Bring to a boil and cook the at a slightly rolling boil for 6 minutes.
• Run the hard boiled eggs under cold water to help cool them.
• Peel the eggs.
• With a sharp knife, slice the eggs in half, lengthwise, and with a teaspoon, remove the yolks, placing the yolks in with the livers and onion.
• Also, in with the livers and onion, add the vinegar.
• With a fork, mash the mixture very well.
• Check the seasoning to see if you need more salt and pepper.
• Fill the egg white halves with the mixture.
• You can either serve them immediately, or you can cover them with plastic wrap and place them into the refrigerator until ready to serve.