Deviled Egg Balls Appetizer Food

DEVILED EGGS APPETIZER (((UKRANIAN STYLE)))

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.

APPETIZING BACON DEVILED EGGS

Steps:

• In a frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp.
• Transfer to paper towels to drain.
• When cool, crumble bacon and set aside.
• Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl.
• Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended.
• Add salt and pepper to taste.
• Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half.
• Serve immediately or cover and chill up to 4 hours.