Deviled Eggs with Chicken Liver and Tomato Purée

Ingredients

• 4 ounces Chicken livers (About 115 grams)
• 1 teaspoon Onion juice (From grated onion)
• 2 tablespoons Butter (Unsalted)
• 6 count Large eggs (For hard boiling)
• 1 teaspoon Fresh parsley (Chopped)
• 0.25 teaspoon Salt (Or to taste)
• 0.125 teaspoon Black pepper (Freshly ground, or to taste)
• 2 dashes Tabasco sauce (Or to taste)
• 0.25 cup Cheddar cheese (Grated)
• 6 slices Bread (For toast rings)
• 1 cup Tomato Purée (See recipe below)
• 1 pound Ripe tomatoes (For tomato puree)
• 0.5 medium Onion (For tomato puree, chopped)
• 1 teaspoon Sugar (For tomato puree)
• 0.25 cup Water (For tomato puree)

Instructions

1. 1Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain and cool under cold running water. Peel the eggs and slice them in half lengthwise.
2. 2Clean and finely chop the chicken livers. Sprinkle with onion juice.
3. 3Melt butter in a skillet over medium heat. Sauté the chopped chicken livers until cooked through, about 5-7 minutes.
4. 4Remove the yolks from the hard-boiled eggs and rub them through a sieve into a bowl. Add the sautéed chicken livers, chopped parsley, salt, pepper, and Tabasco sauce. Mix well.
5. 5Spoon the egg yolk mixture back into the egg whites.
6. 6Cover the filled eggs with grated cheese and bake in a preheated oven at 350°F (175°C) until the cheese melts, about 5-10 minutes.
7. 7Toast bread slices and use a cookie cutter or knife to cut out rings.
8. 8Chop the tomatoes and onion. Place in a saucepan with the sugar and water. Simmer gently until the tomatoes are soft and the mixture has thickened, about 15-20 minutes. Blend with an immersion blender or in a regular blender until smooth.
9. 9Place the baked deviled eggs on toast rings and pour the tomato purée around the base. Serve immediately.