Eggs stuffed with "Mushroom Glade"

1. Cook the eggs. Wash tomatoes and carefully shake off the water. 2. From the barrel of each Ingredients:

• egg of chicken - 3 pieces (boiled)
• tomato - 2 pieces (fresh)
• liver pork - 70 grams (cooked)
• parsley - 1 Glass (chopped)
• mayonnaise - 2 Art. spoons

Instructions

1. Cook the eggs. Wash tomatoes and carefully shake off the water. 2. From the barrel of each tomato cut a piece - it will be a "hat" mushroom. Clean out the seeds and septums, leaving only the wall of the vegetable. One egg is cut in half across. For the other two, cut only the bottom. Gently clean the yolk. 3. Liver rub on a large grater. Mix with yolks and mayonnaise, salt to taste and grind well until smooth. 4. Chop the parsley into large pieces and add to the dish, on which you will serve your "mushrooms". 5. Stuff the eggs. Gently place them on the green parsley. Then grease the remains of the egg-liver mixture with the lower parts of the "hats" and install them on the ready-made "legs." Done! You can serve to the table!

Servings: 2